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Cooking 101
An easy, nutritious, sheet pan dinner loaded with the decadent flavor of chimichurri-butter. Something amazing happens when the herbs and capers of the Chimi meet the butter. And then when the shrimp and brocolli roast in it? Yum.
Chef Tip: The broccoli takes about double the time to cook that the shrimp does, so give it a head start.
4 tbsp butter
2 heads of broccoli, cut into bite-sized pieces
1 ½ pounds jumbo shrimp, peeled and deveined
Lemon
Preheat oven to 425
Melt butter in a small saucepan and when it's melted, stir in ½ pouch of Chimichurri
In a large bowl, toss the broccoli with ½ of the chimi-butter mixture, then spread it out on a sheet pan in a single layer. Roast for about 10 minutes
Meanwhile, toss the shrimp with the remaining chimi butter and add to the pan with the broccoli. Roast, tossing once halfway through, until shrimp are opaque and broccoli is crisping edges, about 10 minutes more
Squeeze the lemon over the pan and serve
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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