Garlic Shrimp with Tomatoes, Lemon, and Broccoli Rabe

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0529ZX_0678MS-Garlic-Shrimp-(2)

For a culinary trip around the world, look to the 2013 Epcot International Food & Wine Festival cookbook.  From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to re-create a special taste of the festival.

Here’s an easy recipe from the new cookbook from the Australia Marketplace. It’s just a little taste of all the wonderful flavors that will be showcased at this year’s festival!

Garlic Shrimp with Tomatoes, Lemon, and Broccoli Rabe

Serves 8 

24 medium shrimp (16/20), peeled and deveined

1 tablespoon coarse salt

1 tablespoon freshly ground black pepper

1/4 tablespoon chili powder

3 tablespoons extra virgin olive oil

3 tablespoons oil from sun-dried tomatoes

2 tablespoons chopped garlic

1/2 cup sun-dried tomatoes in oil, drained and chopped

3/4 pound broccoli rabe, cut into thirds

Juice and zest of 1 lemon

 

  1. Season shrimp with salt, pepper, and chili powder.
  2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
  3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
  4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.

 

Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.

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