Roasted Shrimp with Broccoli and Garlic-Basil Corn

My dad was in town recently, and being the great dad and Cajun fellow he is, he left us with some Gulf shrimpies.  I’m not sure where I found this recipe, but it was easy and turned out great!

Roasted Shrimp and Broccoli with Garlic-Basil Corn

Takes: 25 mins. total    Makes: 4 Servings 

Stuff you need for shrimp and broccoli:

• 5 Cups broccoli florets
• Large bowl of ice water
• 2 Tbsp grated lemon rind, divided
• Juice of one lemon
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 lbs peeled and deveined large shrimp
• Cooking spray
• 2 Tbsp extra-virgin olive oil
• 1/4 tsp crushed red pepper

For the corn, you need:

• 4 ears fresh or frozen shucked corn
• 2 Tbsp softened butter
• 1 Tbsp chopped fresh basil, or 1/2 Tbsp dried basil
• 1 minced garlic clove (roasted optional but is good for flavor!)

1. Preheat oven to 425º and set a large saucepan of water to boil. Instead of watching the pot, prepare the butter for the corn!  Mix softened butter with basil and garlic in a small bowl.   Easy nuff. 

2. Once your water’s boiling, add broccoli and cook 1 minute.  Drain and plunge into ice water; drain again.

3. In a medium bowl, combine 1 Tbsp rind, juice, 1/4 tsp salt, and1/4 tsp black pepper.  Add shrimp and toss to coat.  Grease a large jelly roll pan with cooking spray and put shrimp on one side of the pan, broccoli on the other.  Bake at 425º for 8 minutes or until shrimp are pink and done. 

4. While the above is baking, take the saucepan from the broccoli and refill it to boil the corn.  Once it hits boiling, add the corn and cook for 4 minutes if fresh and 6 to 8 if frozen.  The best way to check if it’s done is its color and also the heat on the core of the ear.   Drain when done and cover to keep warm.

5. In a large bowl, combine oil, remaining 1 Tbsp rind, 1/4 tsp salt and1/4 tsp pepper, and the crushed red pepper.  Add broccoli; toss to combine.  

6. Top corn with garlic-basil butter (about 1 tsp each) and consume the madness!