A recipe has been going around the blogosphere, and I've been meaning to cook it since...since February 3rd, when I emailed the recipe to myself. Jesse was skeptical, and since he did the shop the next week, it didn't happen. I continued to read about it, and it continued to sound good, so I decided tonight was the night.
People, it was SO GOOD! And one of the simplest dishes I've made in quite awhile, ranking up there with the trusty bean and cheese tostada.
The broccoli, roasted, is a welcome discovery, and together with the shrimp, lemon zest and spices, it's got incredible flavor. I made myself stop eating it, but only because the girls aren't home yet (I didn't even wait for them!) and I want to give them a fair shot at it. Afterwards, it will be MINE.
[the girls ate the shrimp and rice, and ignored the broccoli - more for me!!]
Roasted Broccoli with Shrimp
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
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
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
1. Preheat oven to 425 degrees. 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.
2. 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.