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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Roasted Broccoli with Shrimp Recipe

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This recipe for Roasted Broccoli with Shrimp is from Celebrating 50 Years , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. broccoli, cut into bite-size florets
4 tbsp. (1/4 cup) extra virgin olive oil
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 ½ tsp. kosher salt
1 tsp. freshly ground black pepper
⅛ tsp. hot chili powder
1 lb. large shrimp, shelled and deveined
1 ¼ tsp. lemon zest (from 1 large lemon)
Lemon wedges, for serving
Directions:
Directions:
1. Preheat oven to 425 F.
2. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
3. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
4. Spread broccoli in a single layer on a baking sheet.
5. Roast for 10 minutes.
6. 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.
7. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Fast, one-pan supper

(NY Times cooking)

 

 

 

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