Tuesday, February 17, 2009

Get Thee To The Seafood Counter!

My new favorite recipe, courtesy of The Wednesday Chef, courtesy of Orangette:

Roasted Broccoli with Shrimp
Serves 4

2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. 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. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

My side note: Don't skip the lemon at the end! Also, though it seems like a small amount of liquid for the broccoli, don't double it! Just stick with the recipe as is, and you'll thank me later.

Seriously, guys, this is awesome. I found the recipe and it looked easy for a weeknight. Plus, Nick was gone***, so I could get away with cooking seafood (I was willing to put up with the complaints of "fish smell" when he got home in order to try it out). I have literally made this 3 times in the last 2 weeks - it's that good. I've hit the seafood counter at the grocery store, and even splurged at Pike Place Market once for uber fresh prawns. It doesn't seem to matter - I bet it would be just as good with thawed out prawns from the frozen aisle if that is more cost effective for you.

Unfortunately you will have to go to The Wednesday Chef to see pictures - I couldn't stop eating long enough to take a sip of wine, much less to take a picture!

***I've since made just the broccoli portion with a lemon chicken dish for Nick. I think oven roasted broccoli might be my new favorite thing!

Thursday, February 12, 2009

Y'all's Just Jealous!

I suspect this would crack me up even if I weren't on The Wine.