Quick Dinners: Roasted Broccoli with Shrimp

I happened to see this recipe in the New York Times on a day when I needed something quick and easy for dinner. And, it was good enough to keep around. Actually, I just made it tonight! You can just keep a bag of frozen shrimp in the freezer to pull out when needed, and then you probably have everything else around except the broccoli and lemon. Serve it over brown rice, couscous or quinoa, and you have a very quick and healthy dinner.

(I added a glass of Chinook winery red to make it a real meal. Yum!)

Roasted Broccoli with Shrimp

From The New York Times

Ingredients

2 pounds broccoli, but into bite-size florets

4 T extra virgin olive oil

1 t coriander

1 t cumin

1 1/2 t salt

1 t pepper

1/2 t chili powder

1 pound shrimp, shelled and deveined (I usually use frozen)

Zest from 1 lemon

Lemon wedges, for serving

Preheat oven to 425 degrees. In a glass or metal lasagna/brownie pan toss broccoli with 2 T oil, coriander, cumin, 1 t salt, 1/2 t pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 T oil, lemon zest, remaining salt and pepper.

Roast broccoli for about 5-10 minutes. Add shrimp to baking dish and toss with broccoli. Roast until shrimp are just opaque and broccoli is tender and golden around the edges, about 10-20 minutes. Serve with lemon wedges, along with rice, couscous or quinoa.