Spicy Roasted Shrimp and Broccoli Rabe

Broccoli rabe... you either love it or hate it.  It does have a bitter taste to it.  Some find it more bitter than others.  In fact I do not find our CSA rabe bitter at all but my mother-in-law just cannot stand it. If you want to know the difference between broccoli rabe and the other broccoli members just click on my link Broccolini / Broccoli / Broccoli Rabe where you will find one of the early posts which will tell you exactly what you want to know.

So once again I began with a fabulous recipe from the NY Times.  Then due to a storm, the heat and a glass of wine, I changed it.  Instead of roasting, I sauteed the whole thing, served it over pasta added lashings of fresh garlic and forgot the orange zest!  It was still delicious.  I felt the original recipe was worth posting.

My finished dish!

INGREDIENTS:

• ¾ pound broccoli rabe, tough bottom stems removed
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon toasted sesame oil, optional
• ½ teaspoon coarse kosher salt
• ¼ teaspoon crushed red chile flakes, or to taste
• ¾ pound large shrimp, peeled
• 1 teaspoon orange zest
•  Orange wedges, for serving

PREPARATION:

1. 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. 
2. 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.

Note:  I will not turn my oven on so I will use a foil pan and use the grill.  

Recipe from New York Times, Melissa Clark changed by Laura!