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I got a pan, I got a plan… Roasted Broccoli With Shrimp

Posted By Chris On February 17, 2009 @ 6:16 pm In Main Dishes | 2 Comments

Lisa heard rave reviews about this easy one-pan (plus a pot for rice) recipe from a few people in her running group, and it sounded right up our alley. Broccoli is roasted in the oven with a little oil and some spices, and is later joined by shrimp seasoned with chili powder and lemon. Couldn’t be simpler! We served it with some Bhutanese Red Rice.

Roasted Broccoli With Shrimp
2 pounds broccoli, cut into bite-size florets
4 tbsp extra virgin olive oil
1 tsp whole coriander seeds
1 tsp whole cumin seeds
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/8 tsp hot chili powder
1 lb large shrimp, shelled and deveined
lemon zest from 1 large lemon

Lemon wedges, for serving.

Preheat oven to 425 degrees. In a large bowl, toss the 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.

2-4 servings

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