Roasted Shrimp with Mushrooms, Broccolini and Foaming Chive Butter Sauce
(found in Cooking Light Magazine August 2015)
1 lb Broccolini, cut into thirds
3 T olive oil, divided
¾ tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
5 oz shiitake mushroom caps, sliced
1 lb large shrimp, peeled and deveined
2 T unsalted butter
2 T water
2 T minced fresh chives
Can't wait to try this Roasted Shrimp with Broccolini recipe!
Place a large roasting pan or jelly-roll pan in oven. Preheat oven to 500 degrees (leave pan in oven while it preheats).
Combine broccolini, 1 T oil, ¼ tsp salt and ¼ tsp pepper in a bowl; toss to coat. Combine mushrooms, 1 T oil and 1/8 tsp salt in another bowl; toss to coat. Combine shrimp, remaining 1 T oil, ¼ tsp salt and remaining ¼ tsp pepper in another bowl; toss to coat.
Arrange broccolini and mushrooms side by side on one half of hot roasting pan (leave other half of pan open for shrimp). Roast at 500 degrees for 8 minutes. Add shrimp to pan. Roast vegetables and shrimp 4 minutes or until shrimp are done.
Place remaining 1/8 tsp salt, butter and 2 T water in a small saucepan over medium-high heat; bring to a simmer. Remove pan from heat. Stir in chives (only add after pot comes off heat – cooking will turn chives bitter). Serve sauce with shrimp and vegetables.