Roasted Shrimp and Broccoli

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.