Linking up with Andrea at Momfessionals for her monthly Recipe Club. This dish can be made anytime but shrimp is always a winner in the summer for me.
We love to cook dinner at home but we do not want to spend our entire evening in the kitchen. This is one of those dinners that is simple to throw together but is so delicious.
What you will need:
1lb shrimp peeled and deveined
Fresh Broccoli florets
1 Tbsp chili powder
2 cloves of garlic
2 Tbsp Extra Virgin Olive Oil (EVOO)
Heat oven to 425. While you wait toss broccoli with 1 Tbsp EVOO, 1/2 Tbsp of chili powder and sea salt. Everyone is a little different when it comes to salt but I just give it a few shakes. I place the broccoli in a 9X13 Pyrex dish and cook for about 10 minutes before adding the shrimp.
If you are a fan of using garlic, this press from Pampered Chef is a winner. I used the first one I had so much it fell apart and I immediately purchased another. I throw the garlic clove in hull and all and only the good stuff comes out. Add your garlic, remaining EVOO and chili powder and toss.
Add the shrimp to the broccoli dish and cook until shrimp are pink or approximately 10 minutes.
This dish is hearty enough for me to eat alone but occasionally my husband will add brown rice or angel hair pasta.
If you aren’t a fan of chili powder or garlic, add your favorite spice along with the EVOO and I promise you can’t go wrong. I participated in a Whole 30 two years ago and prior to that I had never roasted veggies. The best thing I learned was to add a little EVOO, add your spice and then choose your protein and veggies. I have tried so many different combos and we have rarely found one we did not love. The roasting just seems to bring out the flavor.
I take my lunch to work most days and I love adding my leftovers from the night before to a green salad. This is definitely one of those dishes that makes a great lunch on day two.
If you love shrimp this is a definite winner.
Thanks for stopping by! Visit my contact page here to see where I may be linking up.