Roasted Shrimp with Feta and Broccoli
"This is a really light and easy meal; it comes together in a matter of minutes. Although it’s very simple, it’s actually quite delicious. As with most of my recipes, if you have a bit more or a bit less broccoli, don’t worry. No need to run to a store to buy an extra floret if you only have 3.5 cups (320 g). I also highly recommend using chili flakes— there’s not enough to make the dish very hot, but an occasional speck of chili adds a fun dimension to the recipe.<br /> <br /> As a side note, ..."
INGREDIENTS
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1/4 cup (10 g) chopped parsley
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3 clove garlic, minced
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3 tablespoon (45 ml) olive oil, divided
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Zest of 1 lemon
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Juice of 1/2 lemon
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1 teaspoon chili flakes (optional)
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Salt and pepper to taste
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1 tub (7 oz [200 g]) feta, regular or light, diced into 1/3-inch (8-mm) cubes
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1 pound (455 g) defrosted, cooked shrimp, peeled with tails on
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4 cup (365 g) broccoli florets without stems, about 1 head
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Lemon wedges for serving
Comments & Reviews
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