A neighbor and I were just talking about our criteria when choosing recipes for weeknight dinners. For me, simple and delicious are key. I start cooking at 5 pm (because I'm not nearly organized enough to do anything the night before) and need to get it on the table by 6:30 or so. While an hour and a half might sound like plenty of time, it's with a 13-month-old baby, a 6-year-old doing homework, a massive dog and two cats underfoot. Forget it if the doorbell or phone rings. And you know where everybody is when I'm in the kitchen … right there in the kitchen with me.
When I spied this recipe from Melissa Clark in the New York Times a few months back, it sounded perfect. Well, it would have been perfect if it was O'Malley-kid-friendly (yuck shrimp!), but that's what leftovers are for, right? In five minutes, you can have this in your oven without breaking a sweat. And the reward? Delicious roasted vegetables and shrimp … everyone knows that roasting any vegetable makes it uber-delicious, so why not throw shrimp into the mix and get a protein-packed meal out of it, right?
Now while she served this on its own, there is no way that would fly in a household with a hungry guy. I'm sorry. It just wouldn't. So then I would suggest serving it over rice or cous cous, and perhaps adding a side dish. However you do it, you can't go wrong.