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Poached Shrimp with Broccoli Rabe MARIO BATALI

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A meatless option that is tasty and easy to make!

2 1/2 pounds shrimp shells
2 1/2 quarts cold water (plus 1 cup)
1 onion (peeled, coarsely chopped)
1 carrot (peeled, shredded)
2 cloves garlic (peeled, roughly chopped)
1/4 teaspoon crushed black peppercorns
1/4 teaspoon dried thyme
1/4 teaspoon Kosher salt
1/4 cup olive oil (divided)
2 pounds large shrimp (peeled, deveined, tails on)
1 cup broccoli rabe (finely chopped)
3 cloves garlic (peeled, sliced)
1 jalapeno (sliced)
1/3 cup white wine
1 cup shrimp stock (or seafood stock reinforced with shrimp shells)
1 teaspoon chili flakes
Kosher salt and freshly ground black pepper (to taste)

For the Shrimp Stock: In a large Dutch oven over medium-high heat, add the shrimp shells, water, onion, carrot, garlic, black peppercorns, thyme, and salt and bring to a boil. Reduce to a simmer and cook for 45 minutes to 1 hour. Strain the stock and set aside 1 cup. Refrigerate or freeze the remaining stock.
Preheat a large saute pan with high sides over medium-high heat and add 2 tablespoons olive oil. Add the shrimp and cook until pink on one side about 3 minutes. Add the broccoli rabe, flip the shrimp and cook another 2 minutes. Add the remaining 2 tablespoons of olive oil. Add the garlic and jalapeno and saute for 1 minute. Season with salt and pepper.
Deglaze the pan with white wine and allow to reduce slightly. Add the shrimp stock and bring to a simmer. Add the red pepper flakes and season again with salt and pepper if necessary. Ladle the shrimp, broth and broccoli rabe into bowls and serve.
Tip: If you don’t want to make shrimp stock, buy seafood stock from the store place in a saucepan with the shrimp shells and bring to a simmer. Allow to simmer for 45 minutes then strain the shrimp shells out of the stock.

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