Big Rock


June 11, 2017

Shrimp & Broccoli

Best enjoyed with a Rock Creek Pear Cider.


2 large heads of broccoli, chopped
1 medium onion, diced
300g shrimp
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.

Serve immediately.

Serves 2-4.

Recipe courtesy of Wine, Food & Friends.