Floured Shrimp And Rapini Recipes

RAPINI AND GARLIC

Steps:

• Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

RAPINI WITH GARLIC & CHILI FLAKES

Steps:

• Chop off bottom inch of stalks.
• Bring a large pot of salted water to boil.
• Add rapini.
• Return to boil and boil about two to three minutes or until crisp-tender.
• Drain.
• Heat olive oil in a skillet on medium high heat.
• Add garlic, pepper flakes and rapini.
• Toss together for a minute or two, reduce heat, cover pan and cook three minutes.
• Remove cover, season and serve.

SPICY ROASTED SHRIMP AND BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
• Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.

ABSOLUTELY THE BEST SHRIMP SCAMPI

Steps:

• In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
• In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
• In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
• Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
• Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

BEEF AND RAPINI STIR-FRY

Steps:

• Trim beef of fat, and slice against the grain into thin slices.
• Whisk together wine, sugar, soy sauce and grated ginger root in a bowl. Add beef, and marinate for 30 minutes.
• Trim about ½-inch (1-cm) from rapini stems and discard. Slice remaining stems into 1-inch (2.5-cm) pieces and reserve stems and leaves separately. Set aside about a third of the rapini leaves and sliver them.
• Heat ¼ cup (50 mL) oil in wok or deep skillet on high heat. Working in batches, carefully add slivered rapini and fry for 30 seconds to 1 minute or until crispy. Do not be alarmed, they crackle and hiss a bit. Drain on paper towels. Season with salt.
• Add more oil to the pan if necessary to make 2 tbsp (25 mL). Remove beef from marinade and season with salt and pepper. When oil is very hot add beef to oil. Do not crowd the pan. Work in batches, if necessary. Stir-fry until cooked on the outside but rare in middle, about 1 minute per batch. Remove meat and reserve.
• Wipe out pan. Return to heat and add 1 tbsp (15 mL) oil. When hot, add rapini stems and onion to oil and stir-fry 1 minute. Add 2 tbsp (25 mL) water, cover and cook 1 minute. Add leaves, cover and steam for 1 more minute.
• Stir in stock, vinegar and oyster sauce. Return meat and any juice. Stir everything together and drizzle in just enough cornstarch mixture to thicken sauce. Bring to boil stirring until thickened, then stir in sesame oil.
• Place in serving dish and garnish with slivered rapini.