My husband and I absolutely love this recipe and I usually make it once a week. It's my go to meal and perfect for nights when I don't feel like spending a lot of time in the kitchen. Our favorite part of this meal is the amazing sauce that we pour over steamed rice. Our rice steamer is one of the best gifts we've received (thanks Dad and Nancy!) and we use it all the time. If you don't have one, I would highly recommended it.
Roasted Shrimp and Broccoli
Adapted from The Amateur GourmetIngredients:
2 lbs. broccoli (cut up into florets)
8 tbsp. extra virgin olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 1/2 tsp. salt
1 tsp. pepper
1/8 tsp. hot chili powder
1 lb. large shrimp, shelled and deveined
1/2 cup lemon juice
Preheat the oven to 425 degrees. In a small bowl, mix together 4 tbsp. extra virgin olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1 tsp. salt, 1/2 tsp. pepper, 1/8 tsp. hot chili pepper. On a large cookie sheet, toss mixture with broccoli. Arrange in a single layer. Roast broccoli in the oven for 10 minutes.
While the broccoli is roasting, combine 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 cup lemon juice, and shrimp in a small bowl.
Take the broccoli out of the oven, add shrimp, and lightly toss. Roast for another 10 minutes.
Serve on top of rice and pour remaining sauce on top.
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