If there’s a meal that could make me shout my love from the rooftops, this recipe might just be the one. Forget that I had my camera settings all wrong when I took these photos – who could blame me to be careful about these things when shrimp and broccoli have come together to create beautiful magic together? No one. I admit to being prolific with my compliments. My husband accuses me of using superlatives too easily and declaring my current meal as “the best thing ever”, but you’ll have to trust me here because my compliments are very well-deserved.
Don’t be like me and wait over two years before trying this dish out. I first spotted Melissa Clark’s recipe in the New York Times and I was intrigued. And then Luisa over at The Wednesday Chef quickly wrote about it and I became smitten. I jumped on the shrimp + broccoli bandwagon without even tasting a bite. Somehow, I just couldn’t get it together to have broccoli and shrimp at the same time until now. I’ve smacked my head enough so that you won’t have to.
Write up your shopping list, make sure you’ve got everything you need – not that you’ll need a lot of things. Nope. This isn’t fancy pants territory, it just tastes like it is. And don’t forget to serve this with rice. Brown rice I’m sure is fine and healthy, but I did enjoy this with my plain old Jasmine white rice very, very much. And lemons, don’t forget the lemons! Get to it, I’m waiting. Go!
elsewhere: Hop on over to ReadyMade where I wax on about pancakes for one. Not only that, these pancakes are vegan and could kick your diner pancakes to the curb. Oh yeah. And if a bourbon hot toddy is more your style (I know it’s spring, but I’ve been sick!), whip up this easy goin’ number.
spicy roasted broccoli & shrimp
(adapted from The Wednesday Chef)
2 large heads of broccoli
4 T olive oil
1/2 t ground cumin
1/2 t ground coriander
1/2 t chili flakes
1 t kosher salt
1 t black pepper
20 large raw shrimp, shelled and deveined
zest from 1 lemon + remaining lemon cut into quarters
Preheat oven to 425F.
In a large bowl combine the broccoli with 2 tablespoons of oil, cumin, coriander, 1/4 teaspoon of chili flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another bowl, mix together the shrimp with the remaining chili flakes, salt and pepper, olive oil and all the lemon zest.
Add the broccoli onto a prepared cookie sheet (lined with either parchment paper or silpat) in one layer and roast for 10 minutes. Add the shrimp and cook for 10 minutes more – tossing once at the midway mark. When the broccoli is golden and crispy and the shrimp is opaque, remove from oven. Serve over rice and squeeze (this is a must!) with lemon juice. Serves 2 very happy people.