Thursday, December 2, 2010

What's for Dinner? Roasted Broccoli w/ Shrimp

Why have I waited a whole year to make this dish? I don't know.

Maybe it's because there are only 365 days in a year, and I have like 500 recipes that I want to try in the back of my mind and in my "Recipes to Try" folder?

It doesn't get any easier than this.
2 ingredients and some spices and my favorite baking sheets.

I worked until 5:30 last night, and by 6:30 dinner was on the table.
I always keep frozen shrimp in the freezer for these types of meals.

Serve over rice and you will love this forever.

Roasted Broccoli & Shrimp (adapted from Melissa Clark from the New York Times):

4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds (I used a tsp of ground cumin)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
zest of 1 large lemon

Preheat oven to 425F.

In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.

In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

My tip: make sure your shrimp is totally defrosted or it won't roast on the pan, it will be too wet and steam instead.


Katie said...

Yum-o! This looks delish and very healthy!

Jersey Girl Cooks said...

Great dinner! I always keep a few bags of frozen shrimp in my freezer too.

The Japanese Redneck said...

That's what I'm talking about! Yummy!!!

kat said...

Oh that is simple & sounds great

The Short (dis)Order Cook said...

Count me in as someone who likes to keep frozen shrimp in the freezer. It's a go-to thing to make for the DH when I'm out of ideas.

I don't know how I ever cooked shrimp before I discovered roasting it. It has made my life that much easier!

My Carolina Kitchen said...

I like to keep frozen shrimp in the freezer too. They sure come in handy. Love the ease of this recipe and it's so pretty too.

Ciao Chow Linda said...

The shrimp are defrosting. The roasted broccoli is leftover but will have to do. Not exactly your recipe verbatim, but this is my dinner tonight. Thanks for the idea.

Oui, Chef said...

Brilliant, beautiful and quick, the way I like so many things in my life. - S

EFT for Cancer said...

beautifully done in a fast and easy way. Now I know what I'll be cooking for dinner.

Chef Bee said...

Great dish. I have just recently started roasting my broccoli instead of steaming. Now I just have to add shrimp.

Plan B

We Are Not Martha said...

Perfect! And it's such a good idea to always have shrimp in the freezer. I definitely need to start doing this :)


A Feast for the Eyes said...

Hot diggity dang. Dinner is solved.
Fast. Easy. Tasty. Sold!

Suanne Laqueur said...

This was delicious! I made it with coconut rice and not a scrap is left.