Ingredients
1 pound Broccolini, cut into thirds
3 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 ounces shiitake mushroom caps, sliced
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons water
2 tablespoons minced fresh chives
Preparation
1. Place a large roasting pan or jelly-roll pan in oven. Preheat oven to 500° (leave the pan in the oven while it preheats).
2. Combine Broccolini, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss to coat. Combine mushrooms, 1 tablespoon oil, and 1/8 teaspoon salt in another bowl; toss to coat. Combine shrimp, remaining 1 tablespoon oil, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another bowl; toss to coat.
3. 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° for 8 minutes. Add shrimp to pan. Roast vegetables and shrimp 4 minutes or until shrimp are done.
4. Place remaining 1/8 teaspoon salt, butter, and 2 tablespoons water in a small saucepan over medium-high heat; bring to a simmer. Remove pan from heat; stir in chives. Serve sauce with shrimp and vegetables.
Cooking Light DT
