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Friday, January 31, 2014

The Hard Hearted Chef: Roasted Shrimp & Broccoli

Consider this a drive by...
I'm out shopping for the boys!
But a promise is a promise, and I did emphatically indicate 
that I'd leave you with a delicious dish for your weekend dining pleasure.

Special thanks to my BFF, Michael Reilly, 
for cooking up this masterpiece!

Roasted Shrimp & Broccoli

·        1 lb large cleaned shrimp
·        2 lbs fresh broccoli (main stems get tossed)
·        4 tbsp 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 tsp black pepper
·        1/8 tsp chili powder
·        zest from one lemon or lemon juice
1. Heat the oven to 425.

2. On a large cookie sheet, toss together 2 lbs of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 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, 1/2 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 1 lb large raw shrimp, shelled and deveined, with 2 tbsp olive oil, lemon zest from one lemon (or juice to taste), 1/2 tsp salt and 1/2 tsp 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 shrimp is cooked the broccoli is tender and golden around the edges.
Serve with a yogurt/lemon based cucumber salad to balance the heat.

 G'head...tell me you aren't drooling!

Join us tomorrow for the boys' apartments,
which is our next decorating-on-the-cheap challenge!

1 comment:

Jane @ The Borrowed Abode said...

This sounds dee-licious.