High-Heat Shrimp & Charred Broccolini: My Loud Winter Mezze
In Tel Aviv, even winter meals had volume—citrus on the counter, herbs everywhere, plates meant for sharing. Years later in London, I learned to chase that same brightness when the sky is doing its grey thing. This dish is my answer: High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a mountain of herbs.
The inspiration is pure Mediterranean logic: bitter char + sweet shellfish + creamy tahini + acid that wakes everything up. The Meyer lemon is my little love letter to sunshine—soft, floral, almost candy-like—while sumac brings that tart, purple zing I grew up with.
A memory: I used to stand at my mum’s kitchen sink tearing herbs straight into salads—parsley, mint, whatever was alive. That habit never left. Here, the herbs aren’t garnish; they’re the whole mood.
What makes it special is the texture stack: blushing shrimp, snappy broccolini, silky tahini, then pistachio dukkah crackling on top.
Make it yours: swap shrimp for halloumi or chickpeas, use regular lemon + a touch of orange, and don’t be shy with chiles. Most importantly—more herbs is always the answer.
Featured Recipe
High-Heat Shrimp & Charred Broccolini with Sumac–Meyer Lemon Tahini, Pistachio Dukkah Crunch, and a Mountain of Herbs
This is my winter mezze-side when I want the table to feel loud: shrimp roasted screaming-hot until just blushing, broccolini charred for bitterness and snap, then everything dragged through a punchy sumac–citrus tahini that tastes like sunlight. I finish it with pistachio dukkah for crunch, sliced chiles for heat, and so many herbs it looks like a garden fell onto the platter.
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Ingredients
- 450 g Large shrimp, peeled and deveined (tails on optional)(Pat very dry for best roast)
- 340 g Broccolini, trimmed(Or broccoli florets, torn into bite-size pieces)
- 4 tbsp Extra-virgin olive oil(Divided)
- 1 1/2 tsp Kosher salt(Divided, plus more to taste)
- 1/2 tsp Black pepper
- 1 tsp Ground cumin
- 1 tsp Aleppo pepper(Or 1/2 tsp chili flakes)
- 2 cloves Garlic, finely grated(Divided)
- 1/3 cup Tahini(Well-stirred)
- 3 tbsp Meyer lemon (or regular lemon) juice(Plus zest for finishing)
- 2 tbsp Orange juice(Fresh is best; balances tahini bitterness)
- 2 tsp Sumac(Plus extra for dusting)
- 1 tsp Honey(Optional, for roundness)
- 4 to 6 tbsp Ice-cold water(To loosen tahini into a glossy sauce)
- 1/3 cup Pistachios, toasted(Roughly chopped)
- 1 1/2 tbsp Sesame seeds, toasted
- 1 tsp Coriander seeds, toasted and lightly crushed(Or ground coriander in a pinch)
- 1/2 tsp Fennel seeds, toasted and lightly crushed(Optional but gorgeous with shrimp)
- 1 cup Fresh parsley leaves(Loosely packed)
- 1/2 cup Fresh dill fronds(Loosely packed)
- 1/2 cup Fresh mint leaves(Loosely packed)
- 2 Scallions, thinly sliced
- 1 Red chile (Fresno or serrano), thinly sliced(Remove seeds for less heat)
- 1 pinch Flaky salt(For finishing)
- 1 Warm pita or flatbread, to serve (optional)
- 1 teaspoon Lemon zest, grated(Used to finish the dish; not listed in the ingredient list)
Instructions
- 1
Heat the oven to 250°C / 480°F (or as high as your oven comfortably goes). Put a heavy sheet pan inside to preheat—this is how we get that fast blister on the shrimp without overcooking them.
10 min
Tip: A screaming-hot pan = sear, not steam. If you have convection/fan, use it.
- 2
Make the pistachio dukkah crunch: In a bowl, combine 1/3 cup Pistachios, toasted, 1 1/2 tbsp Sesame seeds, toasted, 1 tsp Coriander seeds, toasted and lightly crushed, 1/2 tsp Fennel seeds, toasted and lightly crushed, a pinch of 1 1/2 tsp Kosher salt, and 4 tbsp Extra-virgin olive oil. It should look sandy and clumpy in the best way.
5 min
Tip: This is your texture insurance—make it ahead and keep it dry until plating.
- 3
Whisk the sumac–Meyer lemon tahini: In a bowl, whisk 1/3 cup Tahini with 3 tbsp Meyer lemon (or regular lemon) juice, 2 tbsp Orange juice, 2 tsp Sumac, 2 cloves Garlic, finely grated, 1 1/2 tsp Kosher salt, and 1 tsp Honey (if using). Add 4 to 6 tbsp Ice-cold water 1 tbsp at a time until it turns pale, glossy, and spoonable—think runny yogurt.
6 min
Tip: If it tightens up, don’t panic—tahini always does. Add another splash of cold water and whisk like you mean it.
- 4
Prep and season the broccolini: Toss 340 g Broccolini, trimmed with 4 tbsp Extra-virgin olive oil, 1 1/2 tsp Kosher salt, 1/2 tsp Black pepper, and half the 1 tsp Ground cumin. Keep it ready on a tray while you season the shrimp.
4 min
Tip: Broccolini loves high heat—don’t overcrowd or it’ll go soft before it chars.
- 5
Season the shrimp: Pat 450 g Large shrimp, peeled and deveined (tails on optional) very dry. Toss with 4 tbsp Extra-virgin olive oil, remaining 1 tsp Ground cumin, 1 tsp Aleppo pepper, remaining 2 cloves Garlic, finely grated, and 1 1/2 tsp Kosher salt.
4 min
Tip: Dry shrimp = caramelization. Wet shrimp = sad, pale shrimp.
- 6
Roast the broccolini first: Carefully pull out the hot sheet pan, add broccolini in a single layer, and roast until deeply charred at the tips but still snappy, 8–10 minutes.
10 min
Tip: Flip once halfway if you want even char, but I like a bit of chaos—more blistered edges.
- 7
Add the shrimp and finish fast: Push broccolini to one side. Add shrimp to the other side in a single layer. Roast until shrimp are just cooked through and lightly bronzed, 3–5 minutes depending on size.
4 min
Tip: Watch closely—shrimp go from perfect to rubbery in one minute. Pull them as soon as they curl into a loose ‘C’.
- 8
Build the platter: Spoon most of the tahini onto a wide platter and swoosh it into a messy puddle. Pile broccolini and shrimp on top. Shower with 1 cup Fresh parsley leaves, 1/2 cup Fresh dill fronds, 1/2 cup Fresh mint leaves, 2 Scallions, thinly sliced, and 1 Red chile (Fresno or serrano), thinly sliced.
5 min
Tip: Herbs go on last so they stay bright and perky—this is a winter table pretending it’s April.
- 9
Finish with crunch and punch: Sprinkle the pistachio dukkah generously. Dust with extra 2 tsp Sumac, add 1 teaspoon Lemon zest, grated, and finish with 1 pinch Flaky salt. Serve warm with 1 Warm pita or flatbread, to serve (optional) for dragging through the dressing.
2 min
Tip: If you want it extra bright: a final squeeze of lemon right at the table.
Chef's Notes
This dish is basically my Tel Aviv winter brain: we roast like London (hot ovens, fast color), then we dress like the Middle East—sumac, citrus, tahini, and herbs that refuse to be subtle. Substitutions: swap broccolini for Brussels sprouts halves (roast them a bit longer), pistachios for almonds, and Meyer lemon for regular lemon + an extra 1 tsp orange juice. If you want it spicier, add a pinch of urfa or more Aleppo into the tahini itself so the heat runs through every bite.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.