This dish is simplicity itself: Everything cooks on a roasting pan in a very hot oven in stages for just 12 minutes, and the foaming chive butter sauce takes only 2 minutes on the stovetop. Be sure to add the minced chives at the last moment after the pot comes off the heat; cooking will turn the chives bitter.
1 pound Broccolini, cut into thirds
3 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 ounces shiitake mushroom caps, sliced
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons water
2 tablespoons minced fresh chives
How to Make It
Place a large roasting pan or jelly-roll pan in oven. Preheat oven to 500° (leave the pan in the oven while it preheats).
Combine Broccolini, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Combine mushrooms, 1 tablespoon oil, and 1/8 teaspoon salt in another bowl; toss to coat. Combine shrimp, remaining 1 tablespoon oil, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another bowl; toss to coat.
Arrange Broccolini and mushrooms side by side on one half of hot roasting pan (leave other half of pan open for shrimp). Roast at 500° for 8 minutes. Add shrimp to pan. Roast vegetables and shrimp 4 minutes or until shrimp are done.
Place remaining 1/8 teaspoon salt, butter, and 2 tablespoons water in a small saucepan over medium-high heat; bring to a simmer. Remove pan from heat; stir in chives. Serve sauce with shrimp and vegetables.
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Absolutely agree with this review. Couldn't find broccoloni so substituted asparagus but DID have the chives, and it was DELISH. Would also cut down on the salt. Served with a side salad and it was plenty of food for the two of us.
One more comment - I reduced the amount of oil for each step. Instead of 1 tbsp. olive oil I used 1/2 tbsp. I'm curious why a recipe with this much oil plus a butter sauce is considered healthy; but that aside, it is delicious.
I admit, I omitted the foaming chive butter at the end. I also didn't spring for broccolini but used some broccoli florets and some left over baby bok choy along with the shiitake mushrooms. Served over steamed jasmine rice. Would definitely make again.
Super easy, super yummy. Forgot chives and couldn't find broccolini so substituted fresh thyme and asparagus. Absolutely divine! Next time I may cut down on the salt a bit. Served with Orange-lemon Orzo. I will definitely make this again.