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.

Shrimp Primavera

This is one of those gotta-use-up-ingredients meals, in that you could customize it to whatever you have on hand.

1 spaghetti squash, baked and spaghetti-ized.
1 onion, sliced
1 bell pepper, cut into matchstick pieces
1 lb asparagus, cut into 1 inch pieces (I had frozen asparagus that had to be used, so I defrosted it first)
1 lb peeled and deveined shrimp ( again, I had frozen that I ran under water for a few minutes)
S&P
garlic and onion powders
hot pepper flakes
a couple of leaves of fresh basil, chopped

Seed and shred cooked squash and set aside.  Saute onion, bell pepper, asparagus and shrimp in olive oil.  Season with S&P, garlic and onion powders and hot pepper flakes to your liking.  Add squash and basil and toss to coat.

Quick Shrimp Curry

I had these ingredients on hand, so this is what I came up with for dinner tonight.  Quite yummy!

1 lb shrimp, peeled and deveined (mine were pre-cooked)
1 green bell pepper, chopped
1 small onion, sliced
S&P
5.5 oz can coconut milk
1 TBS Green curry paste

Saute pepper and onion in a small bit of olive oil until just beginning to brown.  Add shrimp, season with S&P and cook until pink.  Add coconut milk and curry paste and stir well.  Simmer for 5 minutes.

I served mine with Roasted Curried Cauliflower.

http://cleaneatingdeliciousness.blogspot.com/2011/05/roasted-curried-cauliflower.html

Coconut Curry Shrimp and Spinach with Roasted Broccoli

*Adapted from www.paleodietlifestyle.com

2 lbs shrimp, peeled and deveined

1 bag fresh spinach, chopped (original recipe called for 2 cups--I think this is more like 4)

1 onion, chopped

1 garlic clove, chopped (my addition)

1 tsp fresh grated ginger (my addition)

2TBS coconut oil

2TBS tomato paste

2 tsp curry powder

1 C full fat coconut milk

1/2 cup chicken stock (could probably do without)

salt and pepper to taste

Heat coconut oil in a large skillet and add onion, garlic and ginger and saute until soft. Season with S&P and add curry powder and cook for an additional minute. Place half of mixture (original recipe says all of it) in blender and add tomato paste, chicken stock and coconut milk and puree until smooth. Pour mixture back into skillet and bring to a simmer. Add shrimp and cook for a few minutes until they start to turn pink. Add spinach and cook until just tender.

For the roasted broccoli, I just toss broccoli with a TBS or so of olive oil, S&P, garlic powder, and onion powder. Place on a baking sheet and roast at 450 for 10 minutes. Works as a good snack too!