Falls here! Yay! I can start cooking again. My summertime "cooking" is usually relegated to salads, sandwiches and other cold things... Now I can get back to making some more fun stuff.
My first "new" recipe is actually a recipe that I've eaten before, but never made. I had this really tasty shrimp dish last Easter when I was visiting my brother Ekow and sister-in-law Marie Mensah in Cincinatti. Marie served this shrimp dish for dinner with a simple salad and some tasty "take and bake" bread. To make the dish you basically roast fresh tomatoes and then add shrimp, parsely, lemon juice and feta. I didn't have parsely so I used basil. The freshness of the lemon with the sweetness of the shrimp and saltiness of the feta mesh really well and it's a REALLY easy dish to prepare. I asked Marie for the recipe a while back, but never had a chance to make it.
I treated myself to some "take and bake" bread fr
om Whole foods to go with it tonight, but from now on I think I'll probably have it with whole wheat pasta, or just skip the starch all together.Here are some pics of my entree numero uno.... i am not a food photographer... but I promise it tasted MUCH better than these pictures make it look. :-)
Here's an extreme close up of the tender shrimp swimming in the garlicy, lemony, basily sauce... MMMMM
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