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Roasted shrimp and broccoli from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love by Melissa Clark

  • broccoli
  • chile powder
  • coriander seeds
  • cumin seeds
  • shrimp
  • lemons

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Notes about this recipe

  • amraub on October 24, 2012

    Excellent! Used hot shattered paprika in place of the chile powder.

  • L.Nightshade on August 01, 2012

    Pressed for time, I was trying to think of something bright and healthy and quick, and I remembered the COTM posts. The cooking time was perfect. I followed the recipe, except that I didn't really measure spices, and was probably slightly generous. I loved the outcome; this is some of the best broccoli I've tasted, and I may just cook broccoli this way from now on. I especially liked it with the coriander seeds. And roasting shrimp? Just great! We've been consuming more than our share of pasta lately, so I didn't even serve it with a carb, just lovely as-is.

  • BlytheSpirit on June 03, 2012

    I love this recipe. Not a big fan of cumin or chile powder in most cases so for spices used coriander, Aleppo pepper, S&P. Broccolini is my preference over regular broccoli. This is so fast, easy, and tasty. The browned caramelized edges of the broccolini .... Crunchy and wonderful.

  • Jane on May 12, 2012

    This was so delicious and so easy. I kept the spices whole as I always like to follow a recipe exactly the first time I make it but I think next time I will lightly crush the coriander seeds and cumin seeds as others have suggested. The combination of the spices, lemon and caramelizing from roasting the broccoli and shrimp at high temperature, was so good. Definitely a repeat recipe..

  • Breadcrumbs on April 28, 2012

    p. 105 Love, love, love this dish! Over the years I’ve made many a quick and easy weeknight meal but none like this. I loved the idea of roasting the shrimp. The only adaptation I made was to season this with fennel seeds vs the cumin along w some Turkish oregano. I served this atop some couscous and finished the plate w a drizzle of lemon-infused EVOO and some fennel pollen. Absolutely delicious. We’re having this again this week! Photos here: http://chowhound.chow.com/topics/841843#7277150

  • KarenS on April 12, 2012

    I had boneless chicken thighs that needed to be cooked. MC says in the intro that they would work, but she felt chicken thighs are better if they have time to marinate. Well, I didn't have time to marinate them either, but I cut them into smallish chunks, tossed them with a little olive oil and the spice mix (I too lightly crushed the coriander and cumin seeds, and held back on the salt a bit), then set it aside while I prepped the broccoli. I then tossed the broccoli with the chicken, adding a little more oil, and stuck it in the oven, stirring once halfway through. The chicken was fantastic! The broccoli was good, but I think I should have reserved a bit of the spice mix to sprinkle on the broccoli, because it mostly clung to the chicken pieces. Other than that, a real winner. Fast, easy, delicious.

  • MelMM on April 10, 2012

    Could not have been easier, and surprisingly good. I lightly crushed the coriander and cumin in a mortar and pestle before tossing with the broccoli to release their flavor and aroma a bit more. I also went a bit heavy on the coriander, and doubled the chili powder (I used the Indian kind). Instead of tossing the shrimp with the lemon zest in a separate bowl, I reused the bowl from the broccoli, thus mopping up any of the spices that were left coating the inside.

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