Last night, boyfriend was working late. Or he said he was working late, but showed up at home 1.5 hours before he said he'd even be off work. Was he trying to see what I was up to? All he got was me finishing up the season of Boardwalk Empire (such a great show) and reading through all the archives of WeezerMonkey, which I am thuroughly enjoying. I have a sicknes in that whenever I start reading someone's blog, I start FROM THE BEGINNING. My Type-A personality-self likes things in chronological order. Since I met her at my first foodblogging event, Monkey (as she refers to herself) has been amazing to talk to on Twitter and is maybe a potential lunch buddy (once I make it to present day times in the archives and find out if she's still working close to where I do).
I remembered on my way home from work that I had some broccoli lingering in the fridge, so I stopped by the market to get a pound of shrimp and do a quick oven-bake, from reading Luisa's site (The Wednesday Chef). Quick, delicious, and low in calories (if you don't eat it with rice, which is highly recommended). Since I made it the very first time and had my mind blown with the combnation of ingredients, I make this dish once every couple of months.
Roasted Broccoli with Shrimp
2 lbs broccoli, cut into bite-size florets
4 Tbsp extra virgin olive oil
1/2 heaping tsp ground corriander seeds (or 1 tsp whole)
1/2 heaping tsp ground cumin seeds (or 1 tsp whole)
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/8 tsp hot chili powder
1 lb large shrimp, shelled and deveined
1 1/4 tsp lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425F. In a large bowl, toss broccoli with 2 Tbsp oil, coriander, cumin, 1 tsp salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 Tbsp oil, lemon zest, remaining 1/2 tsp salt and remaining 1/2 tsp pepper.
Spread broccoli in a single layer on a baking sheet and 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, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli (and toss again) just before serving.