Tag Archives: lemon

Roasted Broccoli With Shrimp

Roasted Broccoli With Shrimp

My dear friend, Denise, served this delicious dish to me a couple of years ago and I absolutely loved it! She got the recipe from her daughter, Joni – both mother and daughter are GREAT cooks. I had some beautiful broccoli florets from the Organic Market up the street and some shrimp in the freezer from Costco and half an hour later – voilá! I made a couple of modifications to the recipe, but here it is:

  • 1 lb. broccoli florets, cut into bite-size pieces
  • 4 tbsp. avocado oil (extra virgin olive oil may be substituted), divided
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cumin seeds
  • 1/2 tsp. Maldon or kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1/8 tsp. cayenne chile powder
  • 1 lb. large shrimp, shelled and deveined
  • lemon zest (from 1 large lemon)
  • lemon wedges, for serving

Preheat oven to 425F. In a large bowl, toss broccoli florets with 2 tbsp. oil, coriander, cumin, 1/4 tsp. salt, 1/2 tsp. black pepper and chile powder. In a separate bowl, combine shrimp (thawed and drained, if using frozen), remaining 2 tbsp. avocado oil, lemon zest, remaining 1/4 tsp. salt and remaining 1/2 tsp. black pepper.

Spread broccoli in a single layer on a baking sheet (or I used a large cast iron frying pan) and roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once after 10 minutes. Cook until shrimp are pink (and curled) and broccoli is tender and golden around the edges, about 5 to 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Serves 2 to 4 (depending on your appetites!)

Roasted Broccoli with Shrimp


This is going to be a very short blog. I just wanted to acknowledge how grateful I am for the life I’m living here in Cabo with Ron. We wake up every morning to another perfect day and rarely with a set plan. After a lifetime of working , it is pure luxury to sleep until your body is rested and not to the annoying sound of an alarm clock.


It occurred to me tonight as I was preparing a marinade for some steaks we’ll be sharing with our friend, Angeles, tomorrow. I needed fresh lemon juice and grabbed my flashlight and headed behind the house to pick the lemon I needed from our tree. For the Spaghetti Olio y Aglio I was preparing a bit later, I needed fresh parsley and walked out the front door onto our deck and clipped the fresh herb from our Tower Garden.

Our Tower Garden

Our Tower Garden

We just shared a wonderful week with our dear friends Peter and Sherry – one of the great perks of living in a tourist destination is that we always have lots of people visiting us. We have several more friends scheduled to arrive over the next few months and it is such a delight and privilege to share some of our life here with them.

It’s been a horrendous winter in Canada and parts of the United States, and here we are in Cabo in the middle of January living such a different and special life. I’m incredibly grateful for the love and life we share – thank you, Ron.

Types of Tequila

There are main three types of tequila: blanco, reposado and anejo, each with its own unique and distinctive flavor and quality.

Blanco, meaning white or silver, is often referred to as the grandfather of all tequilas. Tequila blanco derives its name from its crystal clear color. It is bottled directly from the distillation process and does not undergo any aging. Tequila blanco is a distinctively strong spirit that usually has heavy overtones of smoke from the cooking of the agave hearts in clay pots. This is the tequila that is usually used in margaritas or other blended drinks.

Reposado, meaning rested, is unmistakably flavorful because it enjoys a process of aging in oak barrels, but only for a period of two months. Reposado tequilas are intense spirits with subtle hints of exotic fruits, agave and slight wood aromas. This tequila is recommended straight or with salt and lemon or lime.

Anejo, meaning aged, is truly the finest of the three varieties of tequila. Anejo tequila is taken after the distillation process and rested in small quantities in white oak barrels for a period of at least one year. When the aging process is complete, the tequila is filtered and its alcohol content is brought up to 38 or 40% before bottling.

Just to complicate things further, there are two further distinctions that need to be explained. Tequila can either be labeled as “blended” or as “100% agave”. In blended tequila, a minimum of 51% of the fermentable sugar is derived from agave, with the balance made up by a variety of other sugars, such as molasses. Blended tequila can be blanco (silver) or oro (gold). The gold has certain characteristics of wood aging but these are generally derived from adding colorings and flavorings, such as caramel, and not through authentic aging.

The 100% agave tequila is that in which fermentable sugars are derived entirely from the agave tequilana weber azul or blue agave plant. Tequila 100% agave can be found in all three types: blanco, reposado and anejo and is truly the finest quality available.