So, I started this whole "clean eating" thing back in February 2011, after being really intrigued about a plan called the Whole30 . I decided to give it a go, but quickly realized that I needed to make it more adaptable to the way that our family eats and lives. I like my glass of wine at night. I don't think a piece of gum is going to sabotage me. I think that a DQ Blizzard is a good thing every once in a while. If my friend makes the most awesome jalapeno poppers you've ever had, you know I'm going to have one. But I also know that I feel pretty darn good when I'm eating quality proteins, fats, veggies, fruits and nuts, while leaving out dairy, grains, legumes (including soy and peanuts) and the big one, sugar, at least most of the time.
Here are some of the ways to do just that....

Saturday, September 17, 2011

Roasted Shrimp and Broccoli

I've been wanting to roast shrimp for a while--it's not a technique that I've used before.  Here is my attempt--it was well worth shelling all of those shrimp for!



1lb Broccoli florets
EVOO
S+P
garlic and onion powder

2lbs fresh shrimp, peeled, but with tails left on
2 TBS EVOO
S+P
zest of 1 lemon
1/2 tsp red pepper flakes
1/2 tsp oregano
2 garlic cloves, minced

Preheat oven to 425.  Toss broccoli with EVOO, S+P, garlic and onion powders.  Place in large roasting pan in a single layer.  Roast for 10 minutes.

Meanwhile, toss shrimp with EVOO, S+P, lemon zest, red pepper flakes, oregano, and garlic.  Let marinate while broccoli cooks (can be done ahead of time for more flavor).

Add shrimp to broccoli and roast for an additional 10 minutes or until shrimp is cooked through.  I served mine with roasted acorn squash.
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