We were sitting here thinking what to make with all these wonderful spices I won from Drick's Rambling Cafe' Blog and his great Giveaway Contest.
One of the many prizes I won, there was one spice name that really stood out in the bunch called Slap Ya Mama Cajun Spice, I had to try it out, boy is it a great blend!
It was a toss up between using either salmon or shrimp, both would go great with roasted vegetables and the shrimp won, I assure you this was a terrific combination and we will make it again soon. If you don't care for too much spice, go easier on them, but this cajun spice was the
perfect addition to make this dish a hit!
2 pounds of broccoli cut up into florets washed, cleaned if fresh I cut the stems way down
1 teaspoon sesame seeds toasted
1 teaspoon soy sauce
1 teaspoon minced garlic
1 teaspoon sea salt,
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/2 teaspoon cajun spice
dash of cayenne pepper
1/4 teaspoon paprika
1 lemon zested
1/4 cup of seasoned Italian bread crumbs(optional)
1 pound of shrimp fresh or frozen cleaned and deveined (tails on for presentation)
On a large cookie sheet lined with parchment paper and sprayed with oil, spread a single layer of broccoli drizzle lightly with olive oil, sprinkle with sesame seed. Place in the oven for 15 minutes at 350 degree hot oven.
Meanwhile, in a bowl mix together one pound large shrimp adding 2 tablespoons of olive oil, zest from one lemon, 1/2 teaspoon sea salt and 1/2 teaspoon pepper, chili powder, smoked paprika, garlic and soy sauce.
After the 15 minutes cooking the broccoli ( see note below), add the shrimp and mix gently together. Sprinkle all over with bread crumbs if using. Continue baking raising temperature to 400 degrees and bake for another 10 minutes or until the shrimps are a nice pink in color and broccoli is roasted and browned on the edges a little. That's it.
We like our broccoli cooked a little more than most folks, so you decide. Test it, if you like crispier than you may want to add the shrimps earlier than waiting for the 15 minutes while roasting your broccoli. Sometimes I cook it even longer if it's really thick stemmed.
This is great served over brown rice or plain.
+claudia lamascolo author