Roasted Vegetables and Pan Seared Shrimp

Bet you're hungry now

Not shown: Asparagus.

If you like vegetables and I do, and if you eat leftovers sometimes, and I do, then you’ll love this vegetable recipe. It takes ten minutes to prepare. And then you can eat them for days. Or at least I will. I warmed some up earlier and they are still delicious. My favorite vegetable dish so far. I like simple, and it doesn’t get too much easier to make.

Bet you're hungry now

For the roasted vegetables I used the following:

1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, Sliced
2 Sweet Onions, Sliced and Separated
15 Spears of Asparagus, chopped into 1″ pieces
1 Pound of Broccoli
2 Potatoes, cut into smaller 1/2″ pieces (for the kids, I passed on these)
1 Tablespoon of Thyme
1 Tablespoon of Cilantro
1 Tablespoon of Parsley
1/4 Cup of Olive Oil
2 Tablespoons of Tarragon Vinegar

First mix the seasonings, oil and vinegar in a large bowl. Add the vegetables and toss them to coat them all. Spread them evenly in a large baking dish, and cook in a 475 degree oven for approximately 45-55 minutes, stirring occasionally, until they start to brown and get tender. IF you use broccoli toss it in about halfway through the cooking cycle or it’ll burn. Burnt broccoli isn’t good. I can testify to that.

Remove and season to taste with salt and black pepper. Eat. Couldn’t be easier

The following recipe is one I got from I’ve got about 20 pounds of fresh Georgia shrimp. Well, now about 17 lbs of frozen Georgia Shrimp and three pounds devoured. I wanted to grill these but time didn’t allow me to so I tried this quick one instead. I wasn’t disappointed. I will say that you need to be quick on the turning of the shrimp. They don’t take long to get done.

I removed the sugar from their recipe though, and it didn’t make a difference that I cared about. They were pretty delicious


* 3 tablespoons unsalted butter , softened
* 1 medium garlic clove , minced
* 1 tablespoon lemon juice
* 2 tablespoons chopped fresh parsley leaves
* 1/8 teaspoon table salt


* 2 tablespoons vegetable oil
* 1 1/2 lbs shrimp , peeled and deveined
* 1/4 teaspoon table salt
* 1/4 teaspoon ground black pepper
* lemon wedge , if desired


Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.

Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.