one pan cooking

My husband was completely underwhelmed by this dish. He said he just wasn't in the mood for shrimp or broccoli so I guess it makes sense that he wouldn't like this at all since it is roasted shrimp and broccoli. I was absolutely crazy in love with this dish! The lemon, the spices, the fact that it is roasted in one pan! Washing up was so easy, you know? Ok, so I did make a pot of jasmine rice to go with it but really, a fabulous meal for two dirty pans is a complete miracle in my house!

Now, if only I could convince Lenny to love this dish.

Roasted Shrimp with Broccoli
Serves 4

1 pound broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
2 cloves of garlic, thinly sliced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
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 - I took the tails off, too. I hate to have to work for my food once it is cooked!
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, garlic, 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.

For the life of me, I cannot recall where I got this recipe. Maybe here? I know that I added the garlic to the recipe but otherwise I had it printed out without any indication of where I got it. I don't think I have ever roasted shrimp before this, brocolli definately but not shrimp. I was very impressed with the tender little pink sea creatures that resulted from roasting them.