Curtis is not a shellfish fan. I can't quite understand that, but regardless of my understanding, he's not a fan. The rest of us are. So when Curtis went out of town for work for a few days, I jumped on the opportunity to try a new shrimp recipe that I thought looked good.
And good it was! The kids and I loved this. For M, it was close to the ultimate meal--she loves shrimp and she loves, loves broccoli. I thought the broccoli outshone the shrimp in this recipe. I had no problem letting the kids eat the bulk of the shrimp and sticking to the broccoli. The boys enjoyed this too.
My only changes were with the spices. I didn't have whole coriander and cumin seeds (nor a good method of grinding them either), so I threw some ground spices in.
This will serve 4, maybe.
Roasted Shrimp and Broccoli
adapted from In the Kitchen with a Good Appetite by Melissa Clark
1 - 2 lbs broccoli, cut into bite-size florets
1/4 c olive oil
1/2 t ground coriander (or 1 t whole seeds)
1/2 t ground cumin (or 1 t whole seeds)
1 1/2 t slat
1 t black pepper (optional--I omitted)
1/8 t hot chili powder (optional--I omitted this as well)
1 lb shrimp, shelled and deveined if you desire
zest from one large lemon
lemon wedges for serving
In a large bowl, toss the broccoli with 2 T olive, all the coriander and cumin, 1 t salt, 1/2 t pepper, and all the chili powder (if using). Spread the broccoli on a single layer on a jellyroll pan (a cookie sheet--but with sides) with a silpat sheet (for easiest cleanup. A silpat isn't necessary, just helpful). Roast for 10 minutes in a preheated 425 degrees oven. Meanwhile, combine the shrimp, remaining 2 T olive oil, lemon zest and remaining salt and pepper. Add the shrimp to the broccoli and toss. Roast, tossing once, until shrimp are just opaque and the broccoli is tender, 5 to 10 minutes more. Serve with lemon wedges or squeeze lemon juice over shrimp and broccoli before serving.