Photographing food is hard!! You're standing there, really hungry and proud of the delicious and aromatic finished product, only to spend 3-5 minutes taking a decent picture and hoping your cheap camera's macro setting will magically capture all the sensory appeal of this dish. Let me tell you right now, it never does. Yes, there are exceptions but most of the time I'm too impatient to dig in to care.
My lovely friend, Anglophile L.V. is a fellow foodie as you should have gathered by now. The recipe below comes from her and unfortunately there isn't a picture but this is what she had to say about the dish in a very personal ;) email.
"Incidentally, I tried out this recipe last night, and it's outta this world. I didn't take any pictures, which is a major bummer-I ate it too fast."
Ingredients - Serves 4
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.