This was so easy and so good. Made enough so that we had leftovers the next night. Cooked up some pasta, added lemon juice and olive oil, put some peapods in the boiling water while cooking the pasta and added it all to the shrimp. Wonderful on night #2! This is a Mark Bittmann recipe. Always simple and good!
Roasted Shrimp With Bread Crumbs Recipe - NYT Cooking (nytimes.com)
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