12 hours ago
Thursday, December 2, 2010
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.