I searched for a broccoli recipe because we picked up lots at the grocery store the other day. I'll likely freeze some and am thinking about making a broccoli puree to try some Deceptively Delicious recipes (I just bought the cookbook, but have yet to try a recipe!).
We had some shrimp in the freezer and the first recipe I came across said "The Best Broccoli of Your Life", so it was hard to resist. The recipe is from the Amateur Gourmet (thanks Adam!) and I must admit that my husband was skeptical of the broccoli and shrimp combination. I think he was even more surprised when he realized that I was roasting it in the oven.
I'm not a huge shrimp fan, but I don't mind it once in awhile, and I am planning to make this again because I really enjoyed it. The broccoli smelled similar to when I make kale chips and the crispy texture combines really well with the cooked shrimp. It's also a very colourful recipe which I also love! I could have made more broccoli because it was very delicious and I like to have lots of vegetables with my meals. We served ours over wild rice to make it a meal.
It's really simple and quick, which I know many people are looking for:
Roasted Shrimp & Broccoli
1. Heat the oven to 425 F.
2. On a large cookie sheet, toss together 4 cups of broccoli cut up
into florets (but not teensy), 2 Tbsp olive oil, 1 tsp whole coriander seeds (or 1/2
tsp ground), 1 tsp whole cumin seeds (or 1/2 tsp ground), dash
salt, 1/2 tsp pepper and 1/8th tsp chili powder. Spread into a
single layer and pop into the oven for 10 minutes.
2. Meanwhile, toss together one pound large shrimp, shelled and
deveined, with 2 Tbsp olive oil, lemon zest from one lemon, dash salt
and 1/2 tsp pepper in a bowl. When
the broccoli’s been in the oven 10 minutes, add the shrimp to the
broccoli and toss (carefully.)
3. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”
Steph Langdon, RD
something nutrishus counselling & coaching