New York Times Roasted Shrimp Broccoli
In a large bowl toss broccoli with 2 tablespoons oil coriander cumin 1 teaspoon salt 12 teaspoon pepper and chili powder.
New york times roasted shrimp broccoli. Mix well to coat all shrimp. Spread out shrimp broccoli on foil-covered baking sheet. Serve with orange wedges.
Continue to roast tossing once about halfway through until shrimp are opaque and broccoli is tender and browning around edges about 10 more minutes. Serve with lemon wedges or squeeze lemon juice all over shrimp and broccoli just before serving. Then place shrimp in 9 x 13 glass pan add melted butter garlic mixture.
It was inspired by this article in the New York Times. Then place broccoli florets over shrimp. Heat oven to 425 degrees.
Melissa Clark is the author of the column A Good Appetite and a number of cookbooks including the recent Cook This Now. Photo by Andrew Scrivani for The New York Times. Be sure oven is hot.
Place on a jelly roll pan or sheet cake pan. Roast for 10 minutes. Sprinkle with the sliced garlic.
Yossy Arefi for The New York Times Photography and Stying On its own roasted broccoli is a treat. Preheat oven to 425F. It gives the broccoli and shrimp alot of flavor with so little effort.