Preheat oven to 400- 425 varies by oven-using fresh broccoli, chop off the florets with a pair of kitchen shears into a large mixing bowl. Drizzle olive oil, sea salt, black pepper, garlic powder, and red paper flakes if desired. I like to do a second drizzle and seasoning after mixing.
Lay Parchment paper over a baking sheet ( not wax, it will melt into your food and become a disaster, and not tin foil as that’s not good for your thyroid), place broccoli on the pan covered in parchment paper, and cook for 20-25 minutes. I personally prefer them crispy, but it’s your party! Cook them the way you like!
Sweet Potato- place sweet potato on a plate in the microwave for 8-10 minutes. Often a large one is enough to split for 2 people, or you can cook as many as you want in the oven. When the fork easily passes thought to the center, they are done.
Shrimp- be sure to purchase wild-caught and be sure to cook the day of purchase. Shrimp does not keep well at all for more than a day. If not already peeled, do that ahead of time and be sure to rinse the grit off of them thoroughly. That’s the hardest part. Remember, they only take 2 to 4 minutes to cook, so cook the shrimp when the broccoli and sweet potatoes are almost done. Melt a few tables spoons of coconut oil in a pan on medium heat on the stove and add in about a cup of Franks Red Hot Sauce. I like this brand because there are no added preservatives, and it tastes great. Crystals are ok or Texas Pete, but let’s be real, Frank’s tastes the best. Add in 1 to 2 tablespoons of minced garlic. Personally, I use the ones in a glass jar packed in olive oil instead of mincing fresh myself to save time.
Add in shrimp and cook 1-2 minutes on each side. You can test one, cutting it down the center. It should be firm and no longer translucent.
Plate Shrimp broccoli and sweet potato. Pour remaining sauce from the pan either directly onto your sweet potato and shrimp, or in a separate dish to dip into. It’s an
amazing combination!!!
