You know what is hard? Naming recipes. And yet, making a quickie recipe is not terribly hard. Seems kind of bass ackwards, no? Judging from this being my second shrimp recipe in a row, the interwebs brain-trust can probably figure out that I bought a 3 bag o'frozen shrimp to keep my 3 pound bag o'frozen blueberries company in the freezer. I've been thinking about making something not soup (gasp) in Le Creuset for a while. Since I didn't want to feed a small army, I chose to use my smaller Le Creuset, Triple B. (Which retrospectively is kind of a stupid name. If you have a better one, because Little White sounds kind of awful and that's all I got, lay it on me.) This was a great success, but then again I'm pretty sure throwing tomatoes, zucchini, garlic, and cheese in a pot and baking it will taste delicious, no exceptions. I get the distinct feeling you can add or subtract anything you want to this; I actually intended to add a can of cannelini beans but cleverly forgot until I'd put it in the oven. As is, this recipe has a lot of extra liquid, but it thickens a bit as it cools. I'd recommend serving it over polenta, pasta or even rice (whatever your starchy poison is) or doing like I did and tearing up some bread and stirring it into my bowl to soak up the delicious.
Baked Shrimp with Zucchini and Much Cheese
(via my brain, courtesy of my stomach)
Serves approximately 4
(via my brain, courtesy of my stomach)
Serves approximately 4
