Surprisingly tasty and easy to deliver- just be patient with broccoli, do not let it overcook. This means the time to insert the shrimp is when the broccoli is just becoming ‘al dente’.
I made a mess by inserting the blob of otherwise lovely rice noodles into the pan; I will not do it again. I’ll let people synchronize them on the plates..
Yield: 4 servings
- 1 kg broccoli, cut into bite-size florets
- 4 tablespoons (60 ml) extra virgin olive oil
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hot chili powder
- 500g large shrimp, shelled and deveined
- 1 1/4 teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving.
- Preheat oven to 425F/200C .
- 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.
- Spread broccoli in a single layer on a baking sheet.
- Roast for 10 minutes or more. Make sure they are almost as done as you want the final product to be.
- 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.