Shrimp with Fennel, Escarole and Kale
Ingredients:
4 Tbs. unsalted butter
2 Tbs. olive oil
20 grape tomatoes
1/2 cup thinly sliced fennel
3 medium cloves garlic, thinly sliced
1 cup thinly sliced escarole leaves
1 Tbs. amontillado sherry or fish broth
1 cup fish broth or bottled clam juice
20 medium shrimp, peeled and deveined, with tails left intact
1 cup thinly sliced kale leaves
1/8 tsp. crushed red pepper flakes
1/4 cup fresh flat-leaf parsley; more for garnish
1/2 tsp. fresh rosemary, minced
Finely grated zest of half a lemon (2 tsp.)
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
20 grape tomatoes
1/2 cup thinly sliced fennel
3 medium cloves garlic, thinly sliced
1 cup thinly sliced escarole leaves
1 Tbs. amontillado sherry or fish broth
1 cup fish broth or bottled clam juice
20 medium shrimp, peeled and deveined, with tails left intact
1 cup thinly sliced kale leaves
1/8 tsp. crushed red pepper flakes
1/4 cup fresh flat-leaf parsley; more for garnish
1/2 tsp. fresh rosemary, minced
Finely grated zest of half a lemon (2 tsp.)
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
Directions:
In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.
In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry or broth, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.
Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper. Garnish with parsley.
In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.
In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry or broth, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.
Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper. Garnish with parsley.
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