Good Eating: Roasted Broccoli and Shrimp

Once in a rare while, I'll come across a recipe that forms the holy trinity of the Church of Good Eating: easy to prepare, looks fantastic on the plate and tastes out of this world! 

A couple of months ago, an article appeared in the New York Times dining section. The author, Melissa Clark, wrote about how she prepares certain foods differently, depending on the season. In the case of broccoli, she likes to eat it raw or lightly steamed during the summer and roasted during the winter. 

In her recipe for Roasted Broccoli and Shrimp, the broccoli gets a light coating of olive oil and a dusting of various spices like coriander, cumin and chili power. And then it's into the oven for roasting. While that's

happening, a pound of shrimp gets the same coating.  Frankly, this is one of those recipes where you don't have to be slavish to the proportions of anything. Just make sure you don't overcook the broccoli and shrimp. And note that the broccoli takes about 20 minutes to cook while the shrimp are done to yummy pink goodness in ten. 

Served over a bed of steamed rice this dish is great for a quick and easy mid-week meal. But you could just as easily serve it as a main course at a dinner party and get bathed in well-deserved praises. It's that good!