Wednesday, September 12, 2012

Shrimps and veggies

I had about 9 nice large roasting shrimps in the freezer and a bit of cauliflower, some fresh zucchinis, canned spuds and a desire to make that Indian vegetable dish again. The shrimp were easy,  just roasted in a shallow pan with a bit of olive oil, salt and pepper at 350 for 15 minutes or less.

I had picked up my missing spices at the local market. They had a whole section of bulk spices cheap, so I used a little brown mustard seed and cumin seed and followed the recipe I posted earlier (yes Virginia, I actually use my own blog!) Tasty.

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