Shrimp & Broccoli
Remember when you were a kid and broccoli was just, the worst. Your mom would stand behind you looking over your shoulder while you Fung Shui’d your plate in an attempt to determine whether if the broccoli pointed North, it might make it taste better? It didn’t, did it. Of course as you got older you just accepted that broccoli was kind of cruddy but you had to get it down because you love your mom and you almost believed that it’s good for you. Well I’m here to tell you, you need not suffer any longer. Enter the seafood best served with butter and garlic, and oh, what is this? Cheese? Sauteed Onions? Yes friends, you too can now know broccoli as the vehicle for awesome, as opposed to the cruddy tiny green tree that wasn’t palatable, even when you were pretending to be a giant. Want to make it even better? Try this recipe with Big Rock Rock Creek Pear Cider.
2 large heads of broccoli, chopped
1 medium onion, diced
1 tbs garlic
1 tbs butter
3 tbs oil
1/4 cup parmesan, grated
1/4 tsp salt, plus more for seasoning
Pepper for seasoning
Preheat the oven to 400F. In a large bowl, toss the broccoli with 1 tbs oil and season with salt and pepper. Place the broccoli on a baking tray and evenly distribute to ensure the broccoli roast evenly. Bake in the oven for 20 mins, turning once half way through.
Meanwhile, saute the onion in 1 tbs of oil and 1/4 tsp salt in a large saucepan until translucent. Set aside. In the same pan, saute the shrimp, garlic, salt and pepper with the butter and 1 tbs of oil. Saute for 2-3 mins a side or until the shrimp is pink on both sides.
To serve, layer 1 cup broccoli with 8-9 shrimp. Sprinkle with 1-2 tbs grated parmesan.
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