Before I get started, I just have to take a moment to say YAY to my 150th post! It has been fun cooking and eating with you all! Also, feel free to chat with me on Twitter (@kbecker57) and Instagram (kbecker57).
This is another recipe via Pinterest (thanks Claire Blay-relli) which turned out pretty yummy, and got a seal of approval from my parents who were visiting last weekend.
I like to keep frozen (raw) shrimp in stock, but I did have to buy the broccoli (can’t believe I had to buy vegetables with all my CSA goods). The day before I planned to make this, I pulled the shrimp out of the freezer and let it defrost in the refrigerator, in its bag, in a colander, in a bowl. When I was ready to start cooking, I tried to pat the shrimp dry before tossing with the olive oil and lemon zest (step 3 below).
This is another recipe via Pinterest (thanks Claire Blay-relli) which turned out pretty yummy, and got a seal of approval from my parents who were visiting last weekend.
I like to keep frozen (raw) shrimp in stock, but I did have to buy the broccoli (can’t believe I had to buy vegetables with all my CSA goods). The day before I planned to make this, I pulled the shrimp out of the freezer and let it defrost in the refrigerator, in its bag, in a colander, in a bowl. When I was ready to start cooking, I tried to pat the shrimp dry before tossing with the olive oil and lemon zest (step 3 below).
The original recipe suggested cooking the broccoli alone for 10 minutes, then cooking the shrimp with the broccoli for 10 minutes. I think the shrimp got a little overcooked, so I’d check on them around 8 minutes or so.
I was planning to use ground coriander and cumin, but I discovered that I had whole coriander seeds and whole cumin seeds in my spice rack. I had no idea! These spices gave it a really nice and interesting flavor. I would definitely make this again.
I was planning to use ground coriander and cumin, but I discovered that I had whole coriander seeds and whole cumin seeds in my spice rack. I had no idea! These spices gave it a really nice and interesting flavor. I would definitely make this again.
Roasted Shrimp & Broccoli
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| Broccoli ready for the oven |
Source: adapted from the Amateur Gourmet (via Pinterest)
Serves: 4
Ingredients
2 pounds fresh broccoli florets
3 Tbsp olive oil
1 tsp whole coriander seeds (or 1/2 tsp ground)
1 tsp whole cumin seeds (or 1/2 tsp ground)
1/2 tsp salt
1 tsp black pepper
1/8 tsp chili powder
1 pound shrimp, shelled and deveined
1 Tbsp lemon zest (from 1 lemon)
Directions
1. Heat oven to 425 degrees F.
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| Ready to eat! |
2. On a large cookie sheet, toss together broccoli, 2 Tbsp olive oil, coriander, cumin, 1/4 tsp salt, 1/2 tsp pepper and chili powder. Spread into a single layer and pop into the oven for 10 minutes.
3. While the broccoli is cooking, toss shrimp with 1 Tbsp olive oil, lemon zest, 1/4 tsp salt and 1/4 tsp pepper in a large bowl. When the broccoli’s been in the oven 12 minutes, add the shrimp to the broccoli and toss (carefully).
4. Roast another 8 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.”
Kara Cooks and Eats 