Sometime during the week I discovered Melissa Clark's recipe for roasted shrimp and broccoli (one of the veggies I had), and I decided I wanted to make it, so the theme turned instead to a seafood/vegetable medley.
What started out as a plain, generic veggie medley therefore turned into a couple of delectable, repeatable meals -- one I'd personally like to have again and again.
The recipe for the roasted shrimp and broccoli is easy. Melissa's recipe calls for a few spices, but you could probably just toss the whole thing with salt or salt and pepper, maybe some butter, and it would be equally as good -- maybe even better. This is a recipe I'm definitely going to experiment with. As for roasting the broccoli in the oven, that's something I should have thought of doing long ago. I'm the one who loves broccoli pizza, after all, and go through the same steps when I use it as a pizza topping. So why haven't I ever just made it on its own?
Trix turned hers into a seafood/vegetable casserole by adding pasta and cheese to some squash and mushrooms.
To finish, we spent hours making raspberry & brie fillo rolls from scratch...okay, no we didn't. We took the easy way out and had some frozen ones from Trader Joe's.
They were yummy, but in my opinion, they really are better served as appetizers (as the box suggests) instead of dessert, even though to me, raspberry and cheese just screams dessert. It's not very sweet though, which is why the appetizer verdict. In retrospect I should have served it with some of the lemon curd I recently made from my Meyer lemons; I still have 10 in the package so I may yet do that. Perhaps the sweetness of the lemon curd will make these rolls work better as dessert.
On the side I had more veggies -- the shredded half of a head of cabbage, to be precise. I love stir-fried cabbage, especially when you cook it until it's completely wilted with some hot sauce and soy sauce or salt. Mmm delicious.
Roasted Shrimp and Broccoli (recipe by Melissa Clark, spice conversion by The Wednesday Chef)
Note: I halved this recipe with no problem, and used bottled lemon juice because I had it.
- 2 pounds broccoli, cut into bite-size florets
- 4 tablespoons (1/4 cup) extra virgin olive oil
- 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
- 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hot chili powder
- 1 pound large shrimp, shelled and deveined
- 1 1/4 teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving
- Preheat oven to 425 degrees.
- In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder.
- In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
- Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes.
- Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more.
- Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.