On December 6 Susan and I celebrated our seventh wedding anniversary. We have been together for fourteen years. She found this Melissa Clark recipe online and asked me to make it for our dinner. Melissa didn’t call for making a salad but I thought it would be perfect combination–it was delicious.
Here is the recipe. I made a few changes which I note.
2 pounds broccoli, cut into bite-size florets (I used 1 pound.)
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
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 used cocktail shrimp. 12 pieces.)
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, 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. (I roasted the broccoli for 15 minutes.) Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp warm (about 5-10 minutes). Squeeze lemon juice all over shrimp and broccoli just before serving.