I would consider myself astounded, dumb-struck if there were a Superspark reader out there who isn’t familiar with the likes of The Wednesday Chef, Orangette, and The Amateur Gourmet, That’s not to say that I consider myself in the same league as those well-loved blogs- no, I am quite clearly an amateur and dilettante by comparison. Rather, what I mean to say is that if you read Superspark, you are most likely an avid food blog reader with dozens of subscriptions in your RSS feed (listen to me getting all techie!) including the most popular and well-written food blogs.
All of which goes to say that you have probably already seen this most wonderful recipe for roasted shrimp with broccoli from the New York Times. So you’ve read what the food blogging elite have to say about how moist and delectable the shrimp are, how perfectly roasted the broccoli is, and how easy the whole thing is to put together. My guess is that many of you have already tried this terrific recipe, added it to your repertoire of super-simple, delicious meals. Truly, this post is intended for the handful of you who might have let this recipe slip through the cracks, fall by the wayside – barring vegetarianism and shellfish allergies, you’ve found your dinner for tonight. Go get some shrimp and broccoli and turn the oven up high. Then sit back with a nice glass of wine and let your dinner cook itself.
Roasted shrimp with broccoli (serves 4)
2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (you might consider grinding them up- your call)
1 teaspoon whole cumin seeds (see above)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.