Remember that broccoli post I posted a few months ago? The Best Broccoli of Your Life? It kind of took the world--or, rather, the web--by storm. To prove it, do a Google search for "best broccoli recipe" and marvel at the #1 result. If Google says it's the best broccoli recipe, then it has to be, doesn't it? Just like if you Google "best food blogger," my blog... what? WHAT? Get Google on the phone right now!
I think so many people liked that recipe because it resulted in broccoli with a texture and a flavor few of us were familiar with. Crispy, caramelized broccoli? Not that mushy, frozen stuff? Plus all that lemon juice, lemon zest, garlic, and Parmesan cheese; it was kind of hard not to love that broccoli. It's the kind of recipe that'd be difficult to improve upon; that is, until you add shrimp.
The idea of roasting broccoli with shrimp first hit my eyes on my friend Luisa's blog, The Wednesday Chef. She got the recipe from Melissa Clark of The New York Times and Luisa raved: "What I love is how two fairly pedestrian ingredients are combined with a few smart flavorings to incredible effect."
I was sold but not entirely sold, then my friend Molly Orangette linked to Luisa's post and wrote: "make this dish as soon as you possibly can. We made it for dinner the week before last, and it was so perfect that I'm still thinking about it."
Why all the raves?
Now that I've made the dish, I can say: you get all the crispy goodness of roasted broccoli, plus some new intriguing Middle Eastern spices (cumin seeds, coriander seeds), and then--of course--you get shrimp. Plump, juicy shrimp.
It's a meal in itself and it's a cinch to make. It's so cinchy, in fact, that I can summarize the recipe pretty quickly in just a few steps.
Roasted Shrimp & Broccoli
1. Heat the oven to 425.
2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.
2. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli's been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)
3. Roast another 10 minutes, tossing once halfway through, until the broccoli is "tender and golden around the edges."
And that's your dinner!
I served it in a big bowl of rice and squeezed some lemon on top. It was a big hit.
Comments (33)
This sounds so delicious that I think I know what we're having for supper tonight. Thanks! :>
Ok, this will be the test of the new server; we'll see how fast this comment posts b/c it usually takes a looooooong time.
Posted by Marg | February 9, 2009 12:49 PM
I made this the other night too. Between all of you food bloggers, it was hard to resist. I love roasting vegetables.
Posted by Katya | February 9, 2009 1:30 PM
Looks brilliant.
Posted by ThinWhiteDuke | February 9, 2009 1:38 PM
I made this last Wednesday and it certainly is as good as everyone said - I loved it! The squeeze of lemon at the end is so awesome.
Posted by Adrienne | February 9, 2009 2:03 PM
I LOVE this recipe! It's become a staple weeknight meal for me after late law school classes. I wrote an entry on this very same topic on my brand new food blog last week- http://ladolcebacon.blogspot.com/2009/02/roasted-shrimp-and-broccoli.html
Cheers!
-Dana
Posted by Dana | February 9, 2009 2:03 PM
I made this last week and loved it. In fact, I just emailed the recipe to my mom and sister and told them to make it asap!
Posted by Christina | February 9, 2009 2:36 PM
I made this on Saturday from Luisa's website ... it was amazing!
Posted by Eleana | February 9, 2009 2:51 PM
Oh my gosh I LOVE this recipe! I have made it at least once a week since it appeared in the Times. Unfortunately, my mom cannot stand the smell of the roasted broccoli. It hasn't stopped me from making it though. Maybe I will make it tonight, in fact!
Posted by Jane | February 9, 2009 3:24 PM
This looks delicious! I'll have to make this soon : )
Posted by Laura | February 9, 2009 4:06 PM
Will definitely be making this before the week's end. I love any roasted vegetable (especially kale) but have yet to try roasting broccoli.
Posted by Dallas from Bitchin' Kitchen | February 9, 2009 4:31 PM
i just finished eating last night's leftovers of that broccoli recipe. i leave out most of the olive oil and the parmesan so that i can fit into my jeans, but it's still so delicious that i've been making it regularly since you first posted it.
Posted by cybercita | February 9, 2009 5:24 PM
Not to make a healthy and tasty dish into an unhealthy one, but this would go great over some pasta tossed with a little olive oil and lemon... or something... if I were to guess. I dunno, I need to make it. Tonight is teriyaki chicken =/
Posted by Matt | February 9, 2009 5:26 PM
I loved the broccoli recipe so I am all over this. Can't wait to make it.
Posted by Stephanie | February 9, 2009 5:42 PM
How funny...I am making this RIGHT NOW! But it is the Barefoot Contessa's recipe, so the spices are different. Yum and welcome back! Missed you this weekend!
Posted by Carey | February 9, 2009 7:08 PM
I made this about a week ago, and as much as I wanted to like it, it was just too salty. I think next time I would add red pepper flakes, and much less salt. It definitely NEEDS rice too, which I did not make. I must try this again, though, because everyone seems to be getting really good results.
Posted by Anticiplate | February 9, 2009 7:20 PM
I'm gutted.. I had a bunch of broccoli plants ready for this summer's perfect broccoli meals, but they've been nothing but tiny, hardly enough to mix into a side dish.
Someday I'll try the perfect broccoli recipe. Someday.
Posted by Dono | February 9, 2009 8:41 PM
OMG. I have never seen a recipe make the rounds so thoroughly. I love roasting broccoli- I can't wait to try this.
Posted by Angry Brit | February 9, 2009 9:30 PM
we've been roasting broccoli for years - our fave way to eat it. BUT the other day we decided to roast broccoli rabe - whoa... so good. i made is basically the same way as this (w/o the shrimp and many of the spices) - if you're interested... http://www.weareneverfull.com/go-crispy-or-go-home-crispy-skinned-trout-with-crispy-mushrooms-crispy-veg-and-not-so-crispy-roasted-garlic-parsnip-puree/
Posted by we are never full | February 10, 2009 7:39 AM
Brilliant. And I love only dirtying one pan!
Posted by The Daily Colander | February 10, 2009 9:05 AM
Wow, a somewhat healthy meal!
I'm having this tonight!
Posted by chantalle | February 10, 2009 9:17 AM
I would totally make that for dinner if my boyfriend wasn't deathly allergic to shellfish. Instead, I decided to make the broccoli into a salad with fresh goat's cheese and sundried tomatoes. It is oh, so delicious!
http://kitchengraffiti.blogspot.com/2009/01/roasted-broccoli-with-garlic-lemon-and.html
Posted by margaux | February 10, 2009 11:59 AM
Wish I could make this at home (live at home with a kosher kitchen), it looks so good and easy!
Posted by Hillary | February 10, 2009 4:32 PM
Am I the ONLY person who thinks that 425 isn't quite a hot enough oven temp for this? I cooked as per directions, hoping for amazing, but got a solid ok to good. I just didn't achieve the "roasty" thing I was going for. Really? just 425 for 10 and 10?
Posted by jessica | February 11, 2009 4:05 PM
After seeing this recipe make the rounds, I just had to try it. As a broccoli lover, I have never roasted it before. Anyway, delish...yummy num-nums. I substituted a dash of cayenne and a couple dashes of Tabasco for the chili powder. Thinking of doing an Asian-flavoured version, maybe with ginger, garlic, bok choy and orange ??? We'll see how that goes.
Posted by jubileejones | February 12, 2009 10:00 PM
@jessica- Do you have an oven thermometer? I would highly suggest one. All ovens are different and they can be very, very off if you aren't double checking. My old oven was 50 degrees too cold. I'd pick one up at Target or Sur La Table.
Or just turn your oven up :).
PS - GREAT recipe, Adam. I'm eating it right now and loooving it. The broccoli is like vegetable candy.
Posted by Emily | February 15, 2009 7:54 PM
I made this for Valentine's dinner. Too easy, too good!
Posted by Mar | February 16, 2009 10:12 AM
I made this for lunch today, and I love it. I didn't think I was going to be very impressed, but I totally was. This recipe is amazing.
Posted by Teresa | February 22, 2009 8:11 PM
I've been roasting "trees and rocks" (as my family calls it) with simple kosher salt since I was a kid. so I was super excited to try your recipe with two of my favorite things: Shrimp and curry-flavors. It was SOOO good, it's sure to become a weekly staple for me.
And it was SOO good it seems to have been "featured" on another site today! sans shrimp.
http://www.slashfood.com/2009/02/23/spice-crusted-cauliflower-and-broccoli/
Posted by betsy | February 23, 2009 7:21 PM
Such a simple recipe! I can't wait to try it!
PS. I'm one of your new Twitter followers (@maizey12)!
Posted by Michelle | February 24, 2009 10:42 AM
The lemon zest adds a fantastic sweetness to the shrimp. This dish is also delicious the next day atop a salad, by itself or mixed with couscous.
Posted by Dani | March 7, 2009 6:01 PM
Sorry but we are in the minority. First of all it was just enough for two of us. Second, the broccoli seemed to overwhelm the shrimp with its strong flavor. Wish we liked it as much as everyone else did.
Posted by EllieH | March 16, 2009 1:18 PM
I truly wanted to fall in love with this dish. But somehow it just didn't work that way for me.
Adam, thanks for giving me a great topic to write about:
http://pmf1852.wordpress.com/2009/03/16/blind-date/
Posted by Wendi | March 17, 2009 7:16 AM
Pretty delicious! I made the broccoli last night on it's own and for the first time in my life I LOVED broccoli (I have always been a broccoli hater). Tonight I tried it with the shrimp and the only thing I will change next time is using thawed shrimp. Mine were frozen so they ended up steaming the broccoli and making it less crispy. The flavor was still great though. Thank you!
Posted by Stacy | April 2, 2009 8:44 PM