My friend Jerry sent me this recipe last year (thanks, Jerry!) and it has become a staple for us, especially when time is tight. This recipe features local, organic broccoli and NC shrimp–a simple, and amazingly good combination. Although it wasn’t in the original recipe, I sometimes add sliced red bell pepper when I have it fresh.This recipe is light, but satisfying and quite tasty. Don’t skimp on the coriander seeds or hot pepper–they infuse the entire dish and make it something special. Healthy, quick and easy to make, this recipe hits all the marks for a succesful, weeknight dinner. And even better, it only uses one bowl, a cutting board and one baking sheet, making cleanup super quick.
A note about shrimp. I bought large-sized shrimp and 10 minutes was just right for roasting. If you buy medium or small shrimp, you may want to back off on the roasting time. If you don’t have access to local or U.S. shrimp (or you just don’t like shrimp), you could probably try this with a thick, locally available fish (here that would be tuna or swordfish) cut into chunks. Scallops might be good also!
You could also play around with what vegetables to include, and make this a truly seasonal dish. I can’t wait to see how we can work our Produce Box veggies into this dish over the spring and summer!
Roasted Broccoli and Shrimp a la Jerry
This makes 3 servings or 2 servings for hungry seafood lovers!
- 2 lbs. broccoli
- 1 lb. fresh shrimp, shelled and deveined
- One red bell pepper, sliced into strips
- 4 Tbsp. olive oil, divided
- 1 tsp. whole coriander seeds
- 1 tsp. whole cumin seeds (or 1/2 tsp. of ground)
- 1/8 tsp. hot chili powder (I used red pepper flakes)
- 1 lemon, zested with lemon reserved for serving
- Kosher salt and ground pepper to taste
- Rice, quinoa or other cooked grains
- Preheat oven to 450 degrees.
- Cut the broccoli into large florets with some stem remaining.
- Cut the red bell pepper into strips and cut each strip in half crosswise.
- In a bowl, toss the broccoli florets and bell pepper with 2 Tbsp. olive oil, coriander, cumin, hot chili pepper, and salt and pepper to taste.
- Put broccoli and pepper mix on a rimmed baking sheet and roast for 10 minutes.
- In the bowl, toss shrimp with remaining 2 Tbsp. of olive oil, lemon zest and salt and pepper to taste.
- Add to the broccoli mix and pop back in the oven for another 10 minutes or until the shrimp is pink and opaque, but not overcooked.
- Serve over rice with lemon wedges and you are done!