Roasted Shrimp & Broccoli

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.”

Happy cooking!

Steph Langdon, RD
something nutrishus counselling & coaching
www.nutrishus.com

Have You Roasted Red Peppers? I Have!

I was brave the other night and made pasta sauce without a recipe - I love to cook, but I usually search for an interesting recipe first.  I did looked this part up, but otherwise I just made it from my head.  This part was something I have seen on cooking shows and was inspired to do, so I wanted to share with you - How to Roast Red Peppers.

I found this on squidoo and I used the oven method as follows:

• Place clean whole fresh peppers on a baking dish.

• Broil under medium heat, turning frequently, as necessary, until the entire pepper skin has turned black and blistery.

• Remove from oven and place peppers into an airtight container such as a bowl with a lid, or a plastic or paper bag.

• Let the peppers rest in the container for 10 to 15 minutes to build up steam that is needed to aid in the removal of the pepper skin.

• Remove from container and peel off the skin.

• Cut the pepper in half, core and remove seeds.

• Slice pepper into strips or as called for by your recipe.

The site offers other methods of roasting and what to do with your red peppers once you have them roasted.  I found it was a pretty quick process, but you do have to rotate them often.  While I roasted them I sauteed onions and tomatoes, then added oregano, a bit of salt, pepper, and sugar and after adding the chopped roasted peppers I used a hand blender to get the texture I wanted.  If I say so myself, it was a pretty good sauce.  You can really taste the roasted flavour too.

What will you do with your roasted peppers?

Steph Wheler, RD
something nutrishus counselling & coaching
www.nutrishus.com