Shrimp & Broccoli

In my quest to use up everything in my freezer and fridge before this weekend I discovered a bag of "steam fresh broccoli florets" and frozen uncooked shrimp.  I did a little cook book searching and some internet research and came up with dinner.


Inspired the Amateur Gourmet, and this recipe, I found in my "Back to the Basics" Barefoot Contessa cook book this little gem.  It will make you think of broccoli in a whole different way.  My nemesis, Paula Deen, would just smother the broccoli in butter and cheese, but this is broccoli in it's glory.

ingredients on my horrible counter

toss in olive oil, kosher salt and fresh ground pepper

toss in thinly sliced fresh garlic

after peeling your shrimp keep these to use in fish stock

olive oil...

kosher salt and fresh ground pepper

add the shrimp to the broccoli and cook until the shrimp are just turning pink

this tasted soooo good with this meal

after zesting the lemon, squeeze it to get the fresh lemon juice

mmmm it smells so good already

now to add the magic

serve on pasta or brown rice

Note:  The recipe calls for both pine nuts and Parmesan cheese. I didn't have any pine nuts (must buy some this week to make pesto this weekend) and I completely forgot to sprinkle the cheese at the end.  Both would have made the meal wicked amazing, but you know what??  I didn't miss the cheese at all!  It tasted great without it and it was healthier.  If I was just making the broccoli as a side, I would definitely make sure to add both pine nuts and cheese, but for our dinner...it didn't matter.


Recipe:


Barefoot Contessa's Roasted-Parmesan Broccoli:

Ingredients

• 4 to 5 pounds broccoli (I used a 1lb bag of frozen steam fresh broccoli and it was the right amount for 2 adults and 3 picky eaters)
• 4 garlic cloves, peeled and thinly sliced
• Good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons pine nuts, toasted
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

If you want to do my Broccoli & Shrimp, follow the instructions up until putting the broccoli in the oven.  Cook it for 10 minutes if from a frozen bag, 15 minutes if fresh, before adding the shrimp (tossed in olive oil, kosher salt and ground black pepper).  Cook the broccoli and the shrimp for about 9 more minute or until the shrimp begin to turn pink.

Put the broccoli and shrimp in a large bowl and add in all the other ingredients.  Serve over brown rice or spaghetti.