Roasted Shrimp & Broccoli

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Fabian's Seafood from Galveston Texas comes to Madison about once a month.  They sell their shrimp from a truck parked in the Steve's Liquor parking lot on University Avenue.  I usually try to get some of their shrimp and for a real treat lump crabmeat when they are in town.  This time I just purchased a pound of extra-large shrimp which I cooked with the broccoli from our CSA farm.
Heat oven to 425 degrees.  On a large cookie sheet toss together 1-2 pounds of broccoli cut into florets of medium size with 1-2 tablespoons of olive oil, 1/2 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, salt, pepper and 1/8 teaspoon of hot chili poweder (optional).  If you use the stem, which I like to do, be sure to peel it first and then slice the stems.  I made the mistake of not peeling the stems and they were a bit on the tough side.  Spread in a thin layer and roast in the oven for 10 minutes.  Stir and roast for 5 more minutes. 
Take the shrimp (1#), which have been shelled and deveined, and combine with 1-2 tablespoons of olive oil, finely grated lemon zest from 1 lemon, salt and pepper.  Add the shrimp to the broccoli and combine.  Roast 5 minutes and test the shrimp for doneness.  Serve it with rice or Harvest Grains Blend from Trader Joe's which features Israeli couscous, along with red and green orzo, split dried garbanzo beans, and red quinoa. It's a great combination and cooks in 10 minutes.

Adapted from The Amateur Gourmet & the New York Times

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