I’ve been on a shrimp kick this summer. This is one the recipes that started it out.
I made this a few months ago, so I don’t have any details or pictures, just a recap.
Mixing a combination of herbs, oil, and garlic with shrimp and then roasting them on a baking sheet could not be easier. It was a tasty, quick weeknight dinner. n
A few months ago I cooked several items from the book but I never got around to posting about it. Whoops-a-daisy!
I was pretty excited because this sounded like a fancy recipe, but it was rather simple. My only issue was that I did not drain the spinach well enough. It is very important to drain your spinach very very well.
Which brings up the question: How do you drain your spinach?
I’ve been taking a bit of a hiatus from my How to Cook Everything book. Every once in a while I have something laying around and I’m not sure how to use it. This is when I turn to my trusty cookbook.
Yesterday my husband was gifted with some home grown cherry tomatoes. I was very pleased, but unsure of what I should do with them.
Mark Bittman to the rescue. I have a plethora of herbs right now so this was a great use of both. I mixed up some fresh oregano, thyme, and rosemary. Toss with some cherry tomatoes, halved, olive oil, salt and pepper. Put under the broiler for about 5 minutes or so.
pre broiled tomatoes