Roasted Shrimp and Broccoli

My least favorite word is "obviously," because nine times out of ten, when someone uses it, whatever they're trying to communicate isn't actually obvious at all.  Even more so than "really" and "very," which are used for emphasis, "obviously" gets thrown in there to lend support to something that is otherwise unsubstantiated!  (yikes, I'll get off my soapbox...apparently, I feel stronger about the use of this word than I thought).

Sort of along the same lines, sometimes I wonder if the phrase "fool proof" is tossed around a little too loosely...I probably tried making that "Foolproof Fudge" on the side of the Fluff jar half a dozen times when I was growing up with very inconsistent results, to say the least.

That being said, I bring you without further ado: Roasted Shrimp and Broccoli.  Obviously, it is the greatest roasted shrimp and broccoli ever made and it is absolutely fool proof.

This recipe first premiered on the NY Times back in January, but I first learned about it on The Wednesday Chef.  In addition to featuring two great leading players (shrimp and broccoli), it also happens to feature my favorite cooking medium (is that the right word?  it sounds like an artist's specialty in oil paints or clay sculpture).  If the cooking mediums (poaching, steaming, braising, roasting, etc.) were competing in an Olympic competition for the title of Fool Proof, roasting would be a front runner.  Why?  Because it is very hands off and there is very little technique.  This recipe illustrates one of the most basic roasting formulas, and offers a tasty variation.  I offer that the most basic roasting formula is:

ROASTING = HEAT + FOOD CUT INTO SIMILARLY SIZED PIECES + OLIVE OIL + SALT AND PEPPER

That's it.  Take for example, Roasted Shrimp and Broccoli.  Preheat the oven to 425F.  Cut up the broccoli into small pieces, about the size of the shrimp.  Toss in a bowl with olive oil, salt and pepper, plus coriander, cumin, and chili powder (aha!  the variation).  I recommend using ground spices instead of the seeds, as The Wednesday Chef recommended (see her post for proportions).  Spread out evenly onto a cooking sheet and roast for 10 minutes.

 

(aside: ordinarily, if I were roasting only root vegetables, for example all of the vegetables would be put on the same baking sheet and roasted together, but here, shrimp cooks in a nano second, and would be way over done by the time the broccoli was ready, so the shrimp only get thrown in at the end).

Meanwhile, combine the shrimp, olive oil, salt and pepper, and lemon zest in the bowl.  

After the broccoli have cooked for 10 minutes, add the shrimp to the baking sheet, and using tongs, toss to combine. 

 

Cook the shrimp and broccoli together for 10 minutes (using the tongs to toss midway through, just to make sure everything gets that beautiful "I was roasted" color on all sides).  And you're done!  Just squeeze some lemon juice on there and dinner is served.  It's great as is, but can also be served over pasta or rice.

As I mentioned, I LOVE roasting, so this isn't the last time you will hear me squawking about it.  Suffice it to say, roasted food is low maintenance.  Roasted food keeps its color, often becoming even more vibrant (just look at that broccoli!).  Its flavor is intensified (unlike some other cooking methods where you risk watered down flavors), and did I mention you just put it in the oven and walk away?  

Bon appetit!

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