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.
Roasted Shrimp and Broccoli
Photo: Iain Bagwell; Styling: Cindy Barr
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Amount per serving
- Calories: 268
- Fat: 10g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 2g
- Protein: 37.3g
- Carbohydrate: 7g
- Fiber: 2.9g
- Cholesterol: 259mg
- Iron: 5mg
- Sodium: 571mg
- Calcium: 135mg
- 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
- Cooking spray
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- 1. Preheat oven to 425°.
- 2. Cook broccoli in boiling water 1 minute. Drain and plunge into ice water; drain.
- 3. 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.
- 4. 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.
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