Tuesday, January 18, 2011

Recipe for Spicy Roasted Green Beans (or Broccoli) and Shrimp

My Dad loved these Spicy Roasted Green Beans and Shrimp
(In memory of my wonderful father, I'm featuring some of his favorite recipes this week while I spend time with my family.)  It was months ago when I first started hearing about Roasted Shrimp with Broccoli from Melissa Clark in New York Times. The recipe had good reviews from The Wednesday Chef, Amateur Gourmet, Orangette, Superspark, We Heart Food, Batter Splattered, and probably a bunch of other blogs as well. Then about a month ago I cooked it for my dad (adapting the recipe a bit since I was using a toaster oven) and I was ready to rave about it myself. Of course I hadn't taken photos, and for several weeks I truly intended to make it again and post it before we were careening seriously close to summer and no one wanted to heat up the oven.

Then last week I had shrimp thawed, I had broccoli, I had lemons, and I was ready to go. I pulled open the fridge and spotted some of those lovely thin green beans from Costco, and before I knew it, I was making the recipe with green beans instead of broccoli. I tried it out on the guys who were painting my new office and they gave it thumbs up all around. I loved this with broccoli and again with the green beans, and if you're not too anxious for summer I'd say it's even kind of a season spanning dish, because it's light and fresh like something you'd eat in summer, even though it's roasted. If you've already dipped your toe too far into the seduction of summer cooking and I can't convince you to make this now, you must bookmark the recipe. Whatever you do, don't procrastinate cooking this as long as I did, because you'll love this recipe.

I used frozen shrimp, thawed overnight in the refrigerator and then drained well in a colander. These were de-veined shrimp in the shell and they were medium large (36-40 per pound.)

Cut the green beans (or broccoli) into bite-sized pieces, then toss with olive oil, ground coriander, ground cumin, salt, pepper, and hot pepper flakes.

Peel the raw shrimp, and in a separate bowl, toss them with zest from one lemon, 1 1/2 T olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

Roast the beans for ten minutes, turning once about halfway through. I was using my toaster oven this time as well, but if you have a bigger pan, spread them out a bit more.

Arrange shrimp on top of the beans and roast 8-10 minutes more, until shrimp are still slightly tender. (I cooked the shrimp exactly 9 minutes and they were perfect.

Roasted Green Beans or Broccoli with Shrimp
(Makes 2-3 servings, Recipe adapted from Melissa Clark's Roasted Broccoli with Shrimp in the New York Times.)

For the beans (or broccoli):
1 lb. green beans (or broccoli) trimmed and cut into bite-sized pieces
1 1/2 T olive oil
1/2 tsp. ground coriander (or use 1 tsp. whole coriander)
1/2 tsp. ground cumin (or use 1 tsp. whole cumin seed)
1/2 tsp. salt (I used fine grind sea salt)
1/2 tsp. fresh ground black pepper
1/8 tsp. Aleppo Pepper (or Cayenne pepper or other types of hot pepper falkes will work.)

For the shrimp:
3/4 lb. medium-large raw shrimp (I used 36-40 count shrimp in the shell) thawed if frozen and peeled
1 1/2 T olive oil
zest from one lemon (save the lemon and cut into fourths)
1/2 tsp. salt (I used fine grind sea salt)
1/2 tsp. fresh ground black pepper

Preheat oven to 425 F/220 C. If using frozen shrimp that have been thawed, place in colander in the sink and drain well.

Trim beans and cut into bite sized pieces. Put beans in a bowl and toss with 1 1/2 T olive oil, 1/2 tsp. ground coriander, 1/2 tsp. ground cumin, 1/2 tsp. salt, 1/2 tsp. freshly ground black pepper, and 1/8 tsp. Aleppo pepper.

Peel shrimp and place in another bowl with 1 1/2 T olive oil, zest of one lemon, 1/2 tsp. salt, and 1/2 tsp. fresh ground black pepper.

Spray roasting pan with olive oil or non-stick spray, then arrange beams on pan in a single layer as much as possible. Roast beans 10 minutes, stirring once about half-way through. After 10 minutes, arrange shrimp on top of beans and roast 8-10 minutes more, until shrimp are done but still tender and juicy.

Squeeze the four lemon quarters over the shrimp and beans and serve immediately.


Printer Friendly Recipe

South Beach Suggestions:

This recipe is perfect for any phase of the South Beach Diet or any type of low-glycemic eating plan. For phase one, serve with something like Spicy Mexican Slaw with Lime and Cilantro. For phase two or three, this would taste great with Georgette's Really Lemony Greek Pilafi.

More Recipe Ideas with Shrimp:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Salad with Tomatoes, Avocado, Feta, Shrimp, and Caper Vinaigrette from Kalyn's Kitchen
Shrimp Cocktail with Low-Sugar Cocktail Sauce from Kalyn's Kitchen
Stir-Fried Shrimp with Snow Peas and Ginger from Kalyn's Kitchen
Ina Garten's Roasted Shrimp Cocktail from Serious Eats
Roasted Shrimp with Asparagus and Mushrooms from Love and Olive Oil
Fennel Shrimp from Cooking with Amy
(Want even more shrimp recipes? I find these recipes from other blogs using Food Blog Search.)
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58 comments:

the ungourmet said...

Great recipe! I love fresh green bean in this!

The Italian Dish said...

Hey, Kalyn - I made this a while back and LOVED it! I thought it was the perfect dish - a snap to make and healthy, too.

T.W. Barritt at Culinary Types said...

I'm going to keep this in mind as the fresh green beans start to come in from the CSA. I'm always jealous of anyone who cooks shrimp so beautifully. It has taken me years to master, without turning them into little pencil erasers.

Lydia (The Perfect Pantry) said...

I'm definitely bookmarking, but have no intention of waiting until Fall to make this. Like TW, I'll try this when I find great green beans (my preference -- less gassy than broccoli). Shrimp are always in my freezer, so I'll be ready to go.

Christy P. said...

In the summer when we are harvesting green beans by the bag from the garden I roast them on the grill. I use a couple of those foil pie plates or a foil roasting pan depending on how many need cooking and cook them right alongside the steak or chicken or whatever else is on the grill.

Ryan said...

I love fresh green beans. But when you add shrimp who could resist. I can' t wait to try this. Thanks for the great recipe.

wosnes said...

I've made this about every 2-3 weeks since the recipe was published in January. My family loves it, though I season it only with salt, pepper, pepper flakes and lemon. Even though the oven I have is the first oven I've had that I really feel it heating up the kitchen when in use, I'll just crank up the A/C and make it all summer!

Ashlea said...

This looks delicious and so healthy! I have some shrimp I have been meaning to use and this looks like the perfect way to use them!

Katerina said...

I saw this hit the blog world awhile ago too and have had it bookmarked. How can it be bad right, roasted broccoli and roasted shrimp are both fabulous! Way to get creative.

cookiecrumb said...

I made the broccoli version a while back. Really good and hella easy.
Hey! Just drag your toaster oven outdoors if you don't want to heat up the house.

MyKitchenInHalfCups said...

Funny, it just so happens I have some of those green beans in my fridge waiting for a dish to make their home. Looks beautiful!

Jen said...

This looks to me like a perfect recipe for the grill... cooking on the low heat side while everything else is going on the hot side. yum.. prawns coming out of the freezer today!

Pam said...

Kalyn - this sounds wonderful! I just picked up some broccoli from my CSA, and I always have shrimp in the fridge!

Christine said...

I've roasted green beans many times but have never combined them with shrimp or the spicy side of seasonings. Now I will. Thanks for another great recipe, Kalyn!

Paz said...

Delicious-looking and sounding. I have some green beans but no shrimp. Hmmm...

Paz

Kalyn said...

So happy that there are people still open to trying this even though it's nearly summer! Believe me, you will not be sorry!

Tiffiny Felix said...

I love everything about this recipe! I can't wait to try it! Thanks so much :)

Annina said...

oh this sounds and looks very good! will save the recipe and give it a try! thanks for sharing!

have a good day!

Cara said...

I am definitely bookmarking this one, we love shrimp and are always looking for new ways to prepare it. The flavors sound delicious. Thanks!

katrina said...

What a wonderful recipe, Kalyn! All my faves: broccoli ( not much for green beans), cumin, shrimp and hot pepper flakes! Thanks so much!

Cookin' Canuck said...

Wow, it doesn't get much easier than that. And I'll bet it's delicious! I love those thin green beans from Costco, too.

Susan from Food Blogga said...

Well you've convinced me to try it. I love that it's so easy-peasy.

jerri said...

Kalyn,
I stumbled onto your food blog while googling South Beach Diet. I am into my 2nd week of South Beach and have lost 10 lbs already. I have lots to lose, but am trying to look at this as the beginning of a lifestyle change for me. I fixed your Greek Meatballs last night and loved them with the Tzatziki Sauce -- really yummy. Thanks so much for your blog!!
Jerri in Portland, Oregon

The Culinary Chase said...

Hey Kalyn, you know I've never roasted green beans before but your recipe sounds delicious! Will have to give that one a try. Cheers.

sampada said...

Great Recipe...sounds delicious..i wanna try it soon...thanks for sharing.

Ashlea said...

Kalyn,
This looks great and like such a fresh summer dish! I like the vegetable options as well since I'm usually trying to use what's on hand!

Foodcreate said...

Delicious! Your Recipe I love shrimp and green bean great
combination:)
Thanks you for sharing:)

And you can visit me if I can visit you:)

Murasaki Shikibu said...

You know what? I like your recipes but I also like reading what you write because this overall niceness and kindness comes across in a world where there isn't much of it. Some food bloggers are 'interesting' but when I get this nasty feeling coming from them I stop going to their blogs because well, life is too short. I'm reading and writing my blog for fun. It's not my job so why endure people who leave me with a bad taste in my mouth? :)

Kalyn said...

Murasaki, thank you so much for that, especially this week when I'm so stressed with the end of school, my retirement party, and of course the perpetual house renovations, that I haven't even managed to write anything on the blog or respond to many comments.

I agree that there could be a lot more niceness and kindness in the world. I always try for that approach to things (although I don't always manage it!) I was lucky to have two parents who were great examples of how to be a good person, and I hope I'm following their example.

My Sensei said...

This looks divine! I love green beans and roasting them looks soo yum. Can't wait to try this recipe out! Thanks.. :)

Desmone007 said...

I love the roasted green beans in this recipe. I'm not a shrimp eater but I am sure I could substitute with another type of seafood. Thanks for sharing!

Aysha said...

Excellent recipe!!!

gfe--gluten free easily said...

Wow, this dish looks good! Love the step-by-step photos!

Congrats on your retirement! :-)

Shirley

Kalyn said...

Thanks again to everyone for the nice comments, and I do recommend this recipe very highly!

ttfn300 said...

this was fantastic, even with lime zest! (no lemons...) thanks kalyn :)

Kalyn said...

So glad you liked it! I agree, what a delicious easy recipe.

jackwho said...

Hey Kalyn,
The shrimp in the pictures look cooked, not raw, as they are pink?

Kalyn said...

I see what you mean, but the shrimp in the top photo are cooked with the green beans. The ones in the step-by-step photos were raw, being prepared for cooking. They were frozen, thawed shrimp. I'm not sure why they looked so pink in the photos but they were definitely raw.

Jeanne said...

thank you for this recipe! I found your blog 2 weeks ago while looking for some new SB friendly recipes. I've already made 4 dishes you've posted and just wanted to say thanks so much! Your blog is wonderful and each recipe I've made has been great!

Kalyn said...

Jeanne, thank you! I'm so glad to hear you're enjoying the recipes.

Allison said...

This was absolutely delicious! I LOVED the combination of spices. Thanks!

MCH said...

Great Recipe once again! Quick and easy too which makes this a keeper.

Betsy Elizabeth Eleanor said...

I made this tonight for my first official, home-cooked, SBD dinner (I'm on Day 2 of Phase 1....). i made it with half broccoli and half cauliflower and it was delicious! The cauliflower takes on a nutty flavor when roasted and the cumin and coriander really bring it out.

As an SBD-newbie, your website is such a find....I have a feeling I'll be a frequent visitor!

Kalyn said...

MCH, glad you liked it!

Amy said...

Hello,

I am new to the site and to the SBD. Thank you for all of your great recipes. I am not a natural cook so having something to work off of helps tremendously.

This recipe caught my eye as I love broccoli and shrimp! Could you use frozen broccoli for this or should it be fresh?

Kalyn said...

Amy, I wouldn't make this with frozen broccoli or beans; it would definitely not be the same.

vegan queen said...

I really love shrimps, When I saw your recipe it is so mouth watering for me. Sea food is Very nice.

Richy said...

Oh, that looks so good. I just love shrimp. Gotta give this a try.

5arebral1 said...

Hi there! We made this! It was wonderful! We just started back on South Beach and it's tougher now than it was. This recipe though, was delightful!
Thanks!

Mary said...

Just made this and it KNOCKED US OUT! Such a wonderful crossroad of flavors. I think it's the coriander and cumin that make it. Thank you so much, Kalyn!

Kalyn said...

So glad people are enjoying this!

Elizabeth said...

What a great tribute to your dad, Kalyn. I love that he loved shrimp. And this particular shrimp dish looks and sounds phenomenally good!

chasingjoy said...

This was soooooo good. I didn't have a 1/8 measuring spoon so I used 1/4 and just made it a little less. I love spicy food but it was too much. :( Next time I'll correct that error and I'm going to try roasting it with halved fresh mushrooms and maybe even grape tomatoes too. The flavor of the beans (ignoring the cayenne) was amazing. Another keeper Kalyn! Thanks!!!

Kalyn said...

Elizabeth, thanks. I really miss my dad.

ChasingJoy, glad you liked it. The hot pepper can be pretty powerful!

Cee Jay Kay said...

I think I have died and gone to heaven. The grocery store was pretty crappy with the snap beans, so I went for snow peas instead. A bit more pricy, but oooooooo la la! We let the beans cook longer in the oven, and only stuck the shrimp on for 7 minutes. Let me just stay that this was PERFECT.

The best part of this is that I didn't miss the carbs. This was an exposion of tastes on my tongue. I think this is the first time I cooked with corriander. Shaaaa zam!

I adore the fact that I can go to your site, figure out what I have at home and work a Phase One recipe within the realm.

You rock my socks off, Kalyn.

Kalyn said...

Cee Jay, thanks so much! This comment pretty much made my day!

Jessica said...

Hi Kalyn,

One of the things I like best about your recipes is that you often offer ideas for sides (if it's a main dish) and vice versa. Thank you for thinking about these things so that I don't have to.

Sometimes, seeing your suggestions is the only thing that keeps me on the diet! I tend to get overwhelmed and decide to go for a no-brainer - like fast food.

Best wishes, Jessica

Kalyn said...

Jessica, thanks. So glad the blog is helpful for you.

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