Friday, April 22, 2011

Roasted Shrimp with Tomato, Zucchini, and Onion

In keeping with my spring goals to cook often and eat more organic veggies, this evening I made this recipe and was really pleased with the turnout. Though it was timing sensitive and required me to stay near the kitchen for stirring and adding the raw shrimp at the end, it was super simple, healthy, and flavorful. I served it over couscous for a well balanced dinner. Next time I might consider adding a little lime and feta before serving to kick up the flavor even more. Happy Friday!! Hope you enjoy your Easter weekend!!

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