Roasted Prawns and Greens
This fast, delicious recipe is adapted from one by Melissa Clark of the New York Times.
If you can't find broccoli rabe (rapini), Chinese broccoli provides a very close substitute. Other alternatives include mustard greens, turnip greens, and beet greens.
Total Time: 20 minutes Yield 2 to 3 servings
3/4 pound broccoli rabe (or broccoli, cut into half-inch thick florets)
1/4 teaspoon toasted sesame oil, optional
1/2 teaspoon salt
1/4 teaspoon crushed red chili flakes, or to taste
3/4 pound large (about 18) or jumbo (about 15) spot prawns (or shrimp), peeled
1 teaspoon orange zest
Orange wedges, for serving
Heat oven to 425 degrees.
Remove tough bottom stems from rabe (if using). In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chili flakes.
In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chili flakes.
Spread broccoli and prawns in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until prawns are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.