Roasted Shrimp and Broccoli

By Pattywak

Now that I’ve made the dish, I can say: you get all the crispy goodness of roasted broccoli, plus some new intriguing Middle Eastern spices (cumin seeds, coriander seeds), and then–of course–you get shrimp. Plump, juicy shrimp.

It’s a meal in itself and it’s a cinch to make. It’s so cinchy, in fact, that I can summarize the recipe pretty quickly in just a few steps.

And that’s your dinner!

I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit

Ingredients

• 2 lbs brocccoli nice size stick and florets
• 1 T olive oil
• 1 teaspoon whole coriander seeds (or 1/2 tsp. ground),
• 1 teaspoon whole cumin seeds (or 1/2 tsp. ground),
• 1 tsp salt,
• 1/2 tsp pepper
• 1/8 th tsp hot chili powder.
• lemon zest

Preparation

Step 1

Roasted Shrimp & Broccoli

1. Heat the oven to 425.
On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot 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 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and 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.”