Shrimp, Broccoli Rabe & Feta on Toast

This was good!

I got my inspiration from this recipe. The original recipe called for chicken, but I didn’t have any chicken. I had plenty of fresh shrimp though, so I decided to use that instead. I think shrimp goes better with feta cheese anyways

Shrimp, Broccoli Rabe & Feta on Toast

Ingredients

• 4 thick slices whole-wheat country bread (I used Whole Foods Seeduction bread)
• 1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
• 4 teaspoons extra-virgin olive oil, divided
• 1 pound of shrimp, peeled and deveined
• 1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (I used broccolini)
• 2 cups cherry tomatoes, halved
• 1 tablespoon red-wine vinegar
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 3/4 cup crumbled feta cheese

Preparation 

1. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
2. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add shrimp; cook, stirring occasionally, until just cooked through, which will only be a minute or two. Transfer the shimp and any juices to a plate; cover to keep warm.
3. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the shrimp and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.

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