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While I Catch My Breath . . . Eat This Shrimp Thing!

May 18, 2011

I’ve just returned from Disney World. Wow! I’ve got a wonderful guest post on deck and plenty to say about our trip but while I catch my breath, I want the readers to know about this recipe, which combines many of my favorite things:

  • Shrimp
  • Roasting
  • Broccoli
  • Fastness
  • Easiness
  • Coriander / Cumin combo
  • Oh god, don’t forget lemon zest

But what is art? Art is when the whole is greater than the sum of its parts. Art is when you can’t stop thinking of something. Art is when the 87 year curmudgeonly painter we used to rent from said of this recipe “I’ve been alive 86 years and I’ve never liked broccoli before I ate this delicious thing,” when his wife first saw it in the paper and made it for him. She told us about it and we’ve been devotees ever since.

This recipe is art. It is abject deliciousness. I serve it with couscous cooked in chicken broth. Run don’t walk to turn the oven to 425.

Roasted Broccoli With Shrimp

Published: January 9, 2009 in the New York Times by Melissa Clark

2 pounds broccoli, cut into bite-size florets

4 tablespoons ( 1/4 cup) extra virgin olive oil

1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

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.

Yield: 4 servings.

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2 Comments leave one →
  1. Rachel permalink
    May 18, 2011 9:54 am

    I was just wondering what the hell to make for dinner tonight and now I know. Thanks!

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