Garlic Shrimp with 'Nduja and Broccoli Rabe makes a great antipasto or light meal. Raw shrimp are cooked directly in olive oil which becomes the sauce, so a generous amount of oil is used in this recipe. Flavored by garlic and 'Nduja or chili peppers, this oil transforms into a delicious sauce, great for dunking grilled bread.
Black Tiger Shrimp are commonly available fresh and frozen. Large in size with firm texture and mild sweet taste, they hold their own against assertive flavors. When cooked, Black Tiger Shrimp remain tender and do not toughen unlike some other shrimp species. Their black stripes turn brilliant red as shown in the photo. Contrasted against the slightly bitter green broccoli rabe and bathed in a garlicky olive oil sauce, they are perfect topped on smoky grilled bruschetta or toast. Serve with Negronis, Manhattans, Sangria, vodka martinis, or iced cold beer.
4 servings. Cooking time 3 to 4 minutes.
Extra-virgin olive oil to cover bottom of pan creating a sauce
Garlic cloves, slightly crushed or chopped, to taste
4 tablespoons (2 ounces or 57 g) 'Nduja or fresh or dried chili peppers to taste
1 pound (454 g) large black tiger shrimp (14 to 16 shrimp) or other shrimp species, shelled, deveined
Cooked broccoli rabe or rapini, a few stalks with buds and leaves cut into short lengths
Sea salt to taste
Fresh parsley, chopped
Fresh coriander leaves
Fresh oregano leaves
Grilled sliced bread
Choose a terracotta casserole or heatproof pan for cooking the shrimp that becomes the serving dish. Pour in enough olive oil to cover the bottom of the casserole or pan by about 1/4-inch or 6-cm. Add the garlic cloves and 'Nduja or chili peppers, stirring them into the oil to infuse for an hour before cooking.
Over low heat, slowly warm the oil until it is almost hot to the touch without burning the garlic or 'Nduja, about 1 minute. Nestle the shrimp in the oil and cook on one side, about 1 minute, turn over and cook for 30 seconds. Nestle in the cooked broccoli rabe or rapini. Season to taste with salt. Remove from the heat. Garnish with fresh herbs and serve with grilled bread.