Happy May Day!
This week is a busy one with my research work, so here’s an easy, delicious meal for you (and me). Actually, this is turning out to be “Shrimp Week” for me; this is just one of 4 posts I had in mind on the subject.
This broccoli & shrimp dish is a great find from The New York Times, c. 2009; I’ve linked the recipe below.
For four servings, I bought 3 stalks of broccoli, 1 pound of 31-40 ct. raw, deveined shrimp, and 4 limes.
To prepare, cut broccoli into bite-sized florets. You could use the chopped stem portion too, if you like (roasting them a bit longer than the florets), but I saved those for another recipe. Toss the florets with olive oil (~2 T.), coriander seed (~1 t.), cumin seed (~1 t.), coarse salt, ground black pepper, and mild paprika.
Peel the raw shrimp and toss them separately with olive oil and the zest of 1 lime, salt and pepper.
Spread the broccoli out on a baking sheet, and roast them, first on their own, in a 425° F oven for 10 minutes.
After the broccoli is partially roasted, similarly arrange the shrimp in one layer on a baking sheet and bake both the broccoli and the shrimp at 425° F for about 10 minutes, just until the shrimp are perfectly done. You can combine them with the broccoli if the baking sheet is big enough for both in one layer with a bit of space between the shrimp and florets.
When done roasting, drizzle the juice of perhaps 2-3 limes over the broccoli and shrimp (to taste).
I served the broccoli and shrimp atop sticky white rice with a lime wedge on the side. Give it a try; it’s a perfect combination of flavors!
Oh, and don’t skip the coriander seed; it’s important!
I found coriander seed in a bag in the bulk(ier) spice section of my grocery store. It was less than half the price, and more than twice the quantity, of that sold in a spice rack sort of jar.
Here’s the recipe from The New York Times; I substituted lime for lemon and mild Turkish paprika for chili powder: