Roasted Broccoli and Shrimp

by Anne Bennett on September 29, 2014

Roasted Broccoli 2

I learned to roast broccoli four years ago from Ina Garten’s cookbook, “Back to Basics.”  My heretofore method had been to steam the spears in a steamer basket set over an inch of water in a pot, which, if I turned my attention elsewhere for even a few moments, yielded limp, green-going-to-brown florets that we ate because, and only because, it was healthy. You don’t even need teeth for this kind of broccoli.

Ina loves to roast. She can toss almost anything edible into a blistering hot oven, and in her hands it comes out brilliant.

But I digress. This isn’t an Ina recipe. This main dish comes from Melissa Clark of the New York Times. It doesn’t matter if Melissa borrowed the idea from Ina because we’re not exactly talking rocket science here. You roast broccoli for a few minutes, then you toss in some shrimp until they’re pink. Voila! Dinner’s on. Cooking doesn’t get a whole lot easier.

Amounts given below are for 4 servings but I halved the recipe for two of us: I prepared two cups of broccoli and a generous half-pound of large shrimp. I actually had whole coriander and cumin seeds on hand but you can use the ground seasonings as well.

The simplicity of this dish belies its complex flavors. You’ll be pleasantly surprised at how quickly it comes together and how good it tastes.  If you don’t mind adding two more WW Points per serving, use 4 Tbsp. of olive oil, the amount called for in Melissa’s NYT recipe. And if you’re throwing caution to the wind, serve this with a crusty baguette and some sharp cheese. After all, sometimes we just need to gild the lily.

2 lbs. broccoli, cut into bite-sized pieces (about 4 cups chopped)
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 tsp. kosher salt
1 tsp. pepper
1/8 tsp. chili powder
1 lb. large shrimp, shelled and deveined
1 1/4 tsp. lemon zest (from 1 lemon)
Lemon wedges

Preheat oven to 425 degrees F. In a large bowl toss broccoli with 1 Tbsp. oil, coriander, cumin, 1/2 tsp. salt, 1/2 tsp. pepper and chili powder.

In a separate bowl combine shrimp, remaining 1 Tbsp. oil, lemon zest and remaining 1/2 tsp. salt and pepper.

Spread broccoli in a single layer on a baking sheet and roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Continue to roast, tossing once about halfway through, until shrimp are opaque and broccoli is tender and browning around edges, about 10 more minutes.

Squeeze fresh lemon juice over shrimp and broccoli before serving.

Serves 4
WW Points per serving: 5

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