What's for Dinner

Roasted Shrimp and Broccoli-Gundersen Lutheran 500 Club

Roasted Shrimp and Broccoli
Makes 4 servings
Getting started Equipment you will need: medium pot, colander, grater, medium bowl, cutting board, small knife, baking sheet Preheat oven to 425° Do right away when you get home: Action step 1
5 cups broccoli florets

1 1/2 tsp. lemon rind
1 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. ground black pepper
1 1/2 lb. peeled de-veined large shrimp
Cooking spray

2 Tbsp. olive oil

1 1/2 tsp. lemon rind

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. crushed red pepper

1. Fill medium pot 2/3 full of water and boil at medium-high heat. Meanwhile, cut broccoli into small pieces. When water reaches a rolling boil, add broccoli and cook for 1 minute. Drain and plunge into ice water; drain.

2. Grate lemon rind. Peel and de-vein shrimp. Combine lemon rind, lemon juice, salt, and pepper in a medium bowl. Add shrimp; toss to combine. Arrange broccoli and shrimp mixture in a single layer on a baking sheet coated with cooking spray. Bake for 8 to 10 minutes. Remove from oven and set aside.

3. Grate lemon rind. Combine ingredients in a large bowl. Add broccoli and shrimp mixture; toss to combine.

Suggested Side Items: brown rice and glass of milk

Tips: For more intense flavor, consider marinating shrimp overnight, then pan-frying shrimp on a small skillet for 6 minutes or until golden brown. Shopping list: 2 medium heads of broccoli 1 ½ pounds shrimp 1 Lemon
Check for: Cooking spray Salt Crushed red pepper Olive oil Black pepper

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