This week has been packed with after work activities. I normally get pretty lazy after work hours…ok, so I make time for zumba and typically work on my blogs and other personal project, but I guess what I’m trying to say is that I turn into a total HOMEBODY!
Weeks like this require super simple dinners. I threw this one together using stuff around the house:
I had two sweet potatoes left from our last organic product delivery, so I sliced another up for some sweet potato chips. This time, I drizzled them with olive oil, salt, and pepper before baking. I drizzled them with maple syrup AFTER the cooking was over so as to not have the burnt up mess I did last time.
Letting the oven do all the heavy lifting for dinner sounded like a good idea, so I tried a new method of preparing my shrimp (defrosted frozen TJ’s shrimp) – roasting! Towards the end of the cooking time of the potatoes, I added a baking sheet of shrimp tossed in olive oil, salt, and pepper.
Once the shrimp came out of the oven, I tossed them with fresh squeezed lemon juice and lemon zest.
While the potatoes and shrimp cooked, I enjoyed a simple salad of nice, peppery arugula with some diced yellow pepper and Drew’s Rosemary Balsamic Dressing – yum!
The plate looks sparse, but I couldn’t fit that huge salad on the same plate as the entree.
Who knew roast shrimp were so good? I think I found a new favorite way to prepare shrimp…yum!