Zesty Broccoli and Shrimp

Recently my Mother-in-Law sent me an email with this recipe, and the instruction...make this!  Being a good daughter-in-law, I take a look and decide, yup, this one sounds like something we would dig.  Here is the recipe:

Zesty Broccoli and Shrimp

2 pounds broccoli, washed and cut into bite sized pieces (good thing for that kitchen scale!)
4 tablespoons olive oil, divided
1 teaspoon cumin 
1 1/2 teaspoons kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1/8 teaspoon chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges

Preheat oven to 425F.

Prepare a baking sheet by lining with parchment paper.

In a large bowl, toss the broccoli with 2 tablespoons of the olive oil, the cumin, 1 teaspoon of the kosher salt,  1/2 teaspoon of the pepper and the chili powder.

In a separate bowl, combine the shrimp, the remaining 2 tablespoons of olive oil, the lemon zest, the remaining 1/2 teaspoon of salt and the the remaining 1/2 teaspoon of pepper.  Set aside.

Spread the broccoli mixture on the baking sheet, in a single layer.  Place in oven, and roast for 10 minutes.

Remove the baking sheet, add the shrimp, and toss with the broccoli.  Roast 5 minutes, toss, and roast for another 5 minutes or until the broccoli is tender and golden and the shrimp are just opaque.

Serve with lemon wedges.

VERDICT:
This dish was INHALED by every member of our family.  All 4 of us.  There was a bit of a kick to it, so you may want to tone it down or spice it up depending on your preference, but we loved it, and will most certainly be making it again!

Scrumptious Sunday #29 - Features

Hello everyone! I sure hope you've had a great week!  Mine was a little crazy.  I didn't get to write my "Features" post on Thursday night as I normally do as I had to work late.  By the time I got home, I was pooped!  I had intentions to write it late this afternoon (after work/school) but then there was a brush fire (which at one point was rank 3) that broke out very close to our home, and we spent a few hours nervously watching the fire tankers and helicopters battle the fire.  That was a little nerve-wracking (just recently a town very close to us had a bad forest fire that saw many people evacuated) and in 2003 our city was affected by a serious fire (61,000 hectares burned, over 230 homes lost, 30,000 people evacuated, and thousands more on alert)...the threat of forest fires weighs heavily on many of our minds here, and I have always had a fear of fire.  Fortunately as of this evening the fire is 100% contained and I'm now ready to get down to business!

I am loving all of the fall themed recipes that are appearing.  You sure are making me think about all the goodness to come over the fall and winter months!  Though I am still in denial that today is the last "official" day of summer.  We are setting records here with our summery weather (and therefore increased forest fire risk) - even the trees are in denial that the season is changing (aka, the leaves aren't changing yet!). 

If you are featured, please grab a BUTTON!

<a href="http://iamaddictedtorecipes.blogspot.com"><img src="http://i1079.photobucket.com/albums/w519/AddictedtoRecipes/addictedbutton.jpg" width="200" height="177" border="0" alt="I was featured, I was Featured by Addicted to Recipes"></a>

Congratulations to this week's features!

Lavender French Toast from Tartine & Maple

Game Day Fire Cracker Shrimp from CW's Cafe Today

30 One Step Crockpot Meals from Semi-Homemade Mom

Maple Glazed Oatmeal Cookies from Chocolate, Chocolate and More

Raspberry and Cream Cheese Turnovers from Flour Me With Love

All of these recipes will be pinned to my Pinterest account, posted on Twitter, and shared on Facebook!

Just a reminder, this week's Scrumptious Sunday Link Party goes live Saturday - at 8 pm PST. Can't wait to see what you bring to the party!

Coconut Shrimp

Our oldest son is a HUGE shrimp fan.  Seriously, huge.  I am pretty sure if we served him a plate full of shrimp he would eat every single piece of it!  So, we try to have shrimp on a somewhat regular basis, especially when I can find sales :-)  Because we seem to be trying panko with a lot of things lately, I did a little search for a breaded shrimp recipe, and I found a Coconut Shrimp recipe over at Skinnytaste that sounded pretty appealing!  Here is the recipe:

24 large shrimp, peeled and devined
1/2 cup shredded sweetened coconut
1/2 cup panko crumbs
1-2 tablespoons flour
1 large egg
Salt (to taste, likely just a pinch)
Cooking spray

Preheat the oven to 425F.

Line a baking sheet with aluminum foil and spray lightly with cooking spray.

In a bowl, combine the coconut, panko, and salt.

In a second bowl, place the flour.

In a third bowl, whisk the egg.

Line up your dishes in order: 1) Flour, 2) Egg, 3) Panko mixture, 4) Baking sheet.  Dip your shrimp in the flour, then egg, then panko, then place on the baking sheet.  Repeat this process until all the shrimp are done.  Lightly spray the shrimp with cooking spray.

Bake for 7 minutes on the middle rack, flip the shrimp, then bake for another 7-10 minutes, or until the shrimp are cooked.

We served ours with a sweet chili thai sauce.

VERDICT:
Shrimp are always a hit in our house, and we were "fighting" over the last ones on the tray.  These were great!  We enjoyed them as an appetizer on a hot day, eating out on our patio.  So very good!  A bit of work - so many shrimp to dredge and dip, but worth it!

Shrimp Tacos with Avocado Cream

Do you love Avocados?  I sure do!  And how happy was I to discover the new Avocados From Mexico recipe website "Recipes From Avocado Lovers"!!  It is a great site for recipe lovers like me to find new recipes to try.  Not only that, the website also allows us to share our favourite avocado recipes, download ringtones, wallpapers and other fun items to show avocado love!

There are so many great recipes on the site, so I had a hard time picking just one to try.  I found a recipe for Blackened Shrimp Tacos with Avocado Cream that I amended so that I could use groceries that I already had on hand.  Here is what I did:

1/2 cup of white vinegar
1/2 cup sugar
1 onion, julienned

2 avocados from Mexico, halved, pitted and peeled
1/4 cup sour cream
1 1/2 limes, juiced

2 cups coleslaw (I used the pre-packaged coleslaw)
2 tablespoons canola oil

1 pound peeled and deveined medium shrimp
1 tablespoon taco seasoning

Whole wheat tortillas
Fresh cilantro                       

Combine the vinegar and sugar in a small saucepan, boil for 1 minute. Julienne the onions and put into a bowl.  Pour the vinegar mixture over onions; chill until ready to serve. You can make this in advance if needed (and will allow for the mixture to cool more).

Using a blender or bullet, puree avocados, sour cream and half of the lime juice. Scoop into a small bowl. 

In another bowl, combine the coleslaw, half of the oil, the remaining lime juice and a pinch of salt.  Mix well.
Season shrimp with taco seasoning (I used my homemade seasoning). Use remaining oil for a skillet, heat skillet, add shrimp and sauté for no more than 2-3 minutes.

Prepare your tacos using a tortilla, coleslaw mixture, avocado cream, onions and garnish with fresh cilantro. 

VERDICT:
We had these for lunch, and they were a perfect summer lunch!  We all enjoyed them, and the baby was eating the avocado cream straight!  I think that my husband and oldest son re-discovered that they do like avocados, which is good, since the baby and I both love them!  These are tacos that we will make again, especially with the hot days of summer upon us.  They were so fresh tasting!

This sponsorship is brought to you by Recipes from Avocados From Mexico who we have partnered with for this promotion.

Scrumptious Sunday #14 - Features

What another amazing week full of recipes! Thank you so much for choosing Addicted to Recipes as one of your blogs to visit.  I truly appreciate each and every one of you, and adore all of your recipes!  If you are featured, please grab a button!

<a href="http://iamaddictedtorecipes.blogspot.com"><img src="http://i1079.photobucket.com/albums/w519/AddictedtoRecipes/addictedbutton.jpg" width="200" height="177" border="0" alt="I was featured, I was Featured by Addicted to Recipes"></a>

Congratulations to this week's features:
Homemade Pop Tarts from The Better Baker

Slam Dunk Chicken Salad from My Turn (For Us)

Baked Coconut Shrimp from Cookin' Up Good Times

Pad Thai Pizza from Lady Behind the Curtain

Sweet and Spicy Bacon Chipotle Chocolate Cake from Cookin' Up Good Times

I will be featuring all of these wonderful recipes on Facebook, Twitter and Pinterest. I would love for you to follow me at via these too!

Don't forget, Scrumptious Sunday Link Party #14 will go live on Saturday evening at 8 pm PST. I am so looking forward to seeing what you share with me next week!