Roasted Shrimp and Broccoli

This recipe is my answer to everyone who tells me that there's never any time to cook a decent meal during the week. I started making this at 8:43 (and Lilly can vouch because that's when we got off the phone!), put it in the oven and sat down on the couch at 8:55, and was eating and watching "LOST" at 9:05. Twelve minutes, people! Twelve minutes of "cooking," and I really use the term loosely for this delicious dish.

(Photo courtesy of The New York Times...
trust me, you'll know when they aren't mine!)

Melissa Clark, the fantastic food writer for "The New York Times", published this recipe last month and I have made it four times since- it's truly the perfect quick weeknight meal. Two main ingredients, a small batch of spices, oil, and lemon come together in surprisingly complex flavors for their simplicity, and there are only two dishes to wash at the end! Perfection.

(Patron saint Ina Garten watches over the preparations)

Here's what you need:

*Shrimp: 1 lb.
-I always keep a bag of shelled, tail-on shrimp in my freezer for occasions such as this. They thaw in minutes in a colander with a stream of lukewarm water and are perfect for impromptu, throw-together dishes.

*Broccoli: 2 lbs.
-I used broccolini, which is more slender and slightly sweeter than normal broccoli, but both types are equally delicious here. When using broccolini, you can use the entire stalk, but just use the florets when using broccoli.

*Spices: Coriander (1 tsp. whole seeds or 1/2 tsp. ground), cumin (1 tsp. whole seeds or 1/2 tsp. ground), 1/8 tsp. chili powder, 1 1/2 tsp. salt, and 1 tsp. pepper.

*Olive oil: 4 Tablespoons

*Lemon: 1 1/4 tsp. zest (the zest from one lemon), and the juice.
-I like this recipe because it makes use of an entire lemon. The zest is used to flavor the shrimp, the juice is squeezed over the whole finished dish, and you can throw the used lemon halves into the disposal for a fresh-smelling kitchen. Martha would approve!

Here's what you do:

1. Preheat oven to 425 degrees. In a large bowl, toss the broccoli with 2 tablespoons oil, coriander, cumin, 1 tsp. salt, 1/2 tsp. pepper and chili powder. Spread broccoli in a single layer on a baking sheet and roast for 10 minutes.

(Yummy spices and broccoli)

2. Combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper (I use the same bowl from the broccoli). Add shrimp to the 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.

(Did I mention this took 12 minutes?!)

Yields 4 servings, which can feed 2 hungry people! Tonight, I halved the recipe for myself and polished off the whole plate.

Once prepared, it can be served alongside rice or orzo, but I've never had any complaint from just eating it solo. I've also included tofu cubes along with the shrimp before, and recommend adding them with the broccoli so that they have time to get crispy and delicious. Enjoy! And trust me... you have time.