4 servings (serving size: 1 cup broccoli and about 9 shrimp)
5 cups broccoli florets
1 tablespoon grated lemon rind, divided
1 tablespoon fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper
How to Make It
Preheat oven to 425°.
Cook broccoli in boiling water 1 minute. Drain and plunge into ice water; drain.
Combine 1 1/2 teaspoons rind, juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Add shrimp; toss to combine. Arrange broccoli and shrimp in a single layer on a jelly-roll pan coated with cooking spray. Bake at 425° for 8 minutes or until shrimp are done.
Combine oil, remaining 1 1/2 teaspoons rind, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper in a large bowl. Add broccoli; toss to combine.
This involved a lot more work than I anticipated on a weeknight - taking into account
all the pans/dishes to clean. And the result was fine, but we have a
few saved recipes that are similar from CL that we like better: Shrimp
and Broccoli Fried Rice with Toasted Almonds 12/08; Shrimp and Broccoli
Stir Fry 12/07; Shrimp and Broccoli Stir Fry 4/13.
This recipe is a little messed up, but I gave it five stars anyway because it is a great guide for flavors (the lemon is key!). I used the small bay scallops, but even if I had used the larger ones or shrimp they would have cooked faster than the broccoli. I took them out and added them directly to the vinaigrette for the broccoli ( and no, I don't feel the steps are out of order) and increased the vinaigrette (to taste) to accommodate the broccoli. I didn't have enough broccoli, so quickly added some stir fried veggies on hand. I also added a little butter, garlic and dill. The dill wasn't really necessary, but it all was really awesome. My husband loved it also, and it will be a keeper.
Like other reviewers, I cooked the broccoli in the microwave prior to roasting. I also added fresh pressed garlic to both the shrimp and the broccoli. I think the lemon is supposed to be added to the broccoli after cooking to keep the broccoli from turning brownish, but it seemed like a pain to season it after mixing with the shrimp when roasting, so I seasoned it before. The broccoli did brown a bit, but it did not affect the taste. I served with parmesan couscous and a dry Sauv Blanc for an excellent and quick Friday night meal! Will definitely make again.
Oh so delicious! I made with shrimp but want to try scallops. Microwaved the broccoli for 60 seconds on high. Added Mrs. Dash garlic, course ground pepper, red pepper and a little lemon pepper in addition to the lemon juice and lemon zest. It was easy and tasted great! It's a keeper!!
Yes, Steps 3 and 4 are out of order, but one has to combine the shrimp and broccoli before it can be cooked, so.... no big deal.