A Merry Sight & A Delicious Feast

Oldie But Goodie

This enormous Christmas cactus is one of a pair that started life with me as very tiny plants at least 30 years ago. They are almost too big to fit through the doorways to their summer home on my porch. They bask outdoors in the sun and warm temperatures until it's almost time to turn the heat on. The cold fall nights never fail to set the buds. These plants continue to bloom and dazzle during the holiday season year after year. This particular variety with thin elongated leaves is no longer available commercially. Growers now favor a chubbier version with wider fleshier arms. If you have one like mine, take cuttings after the flowers fall off, root them and give them to friends. You'll help save this old friend from extinction.

Shrimp and Broccoli Rabe

This dish, without the pasta, is typical of one that may appear in the Italian Christmas Eve Feast of Seven Fishes. Every family has their own version. This is mine. Do not even think about sprinkling it with grated Parmigiano Reggiano. Cheese and fish are never served together in Italy. Buon Appetito.

1 bunch broccoli rabe (about 1 ½ pounds)
2 cloves garlic
3 Tablespoons olive oil
1 pound medium shrimp, peeled and deveined (16-20 count)
2 cloves garlic, peeled and chopped
½ cup dry white wine
1/2 teaspoon hot pepper flakes
Kosher salt & pepper to taste

Remove and discard the bottom inch and any tough broccoli rabe stems or yellowed leaves. If rabe is young and tender, there’s no need to peel it. If necessary, peel the stalks using a vegetable peeler. Cut stalks and leaves into 2” pieces and place in a colander. Rinse and drain well.

Cook broccoli rabe in a large pot of boiling water to which 2-3 tablespoons kosher salt has been added along with 2 peeled and smashed garlic cloves. Cook until crisp tender, 2-3 minutes. Drain in a colander. Be sure to remove as much moisture as possible. Remove and discard the garlic.

Heat the olive oil in a heavy 10” skillet over medium heat. When the oil is hot, add the shrimp. Cook until pink on one side, turn and continue cooking until they are almost done. Remove with a slotted spoon and set aside.

Add the remaining 2 cloves of garlic. Sauté briefly until garlic softens but does not brown.

Add ½ cup white wine and hot pepper flakes. Turn the heat to high and let the wine bubble until reduced by half.

Lower the heat to medium. Add the shrimp and any accumulated juices along with the broccoli rabe. Stir well and continue cooking until shrimp are done and broccoli rabe is hot. Season with salt and pepper. Add more hot pepper, if desired. Divide onto four warm plates. Serve immediately.

Serves: 4-6 as a side dish

Variation:

1 cup dry white wine
½ - 1 teaspoon hot pepper flakes
1 basket cherry tomatoes, cut in half
1 pound angel hair pasta, cooked
1 cup pasta cooking water

In Step 5 add 1 cup wine, hot pepper flakes and the cut cherry tomatoes. Let bubble until the wine is reduced by half and tomatoes collapse to form a sauce.

Bring a large stockpot of water to a rolling boil. Add a handful of kosher salt. Add the pasta and cook uncovered until the pasta is al dente, about 5 minutes. Reserve 1 cup of cooking water.

While pasta is cooking continue with Step 6 above.

Drain pasta well.

Immediately add pasta to shrimp, broccoli rabe and tomatoes. Toss to combine. If sauce seems dry, add enough of the reserved pasta cooking water to coat but not drown the pasta. Serve at once on four warmed plates.

Serves 4 as a main course

If pasta is allowed to sit before adding it to the shrimp and broccoli rabe mixture, it will stick. To prevent this, toss it in a bowl with a tablespoon or two of olive oil.