Easy One-Pot, One-Pan Dinners for Summer
Gourmandize Staff,
© Carlsbad Cravings
Roasted Lemon Garlic Butter Shrimp and Asparagus
Although asparagus is usually harvested during the Spring months, it can be be harvested in August too, and even in September or October if the climate is mild enough. Asparagus makes for an ideal accompaniment to lemon butter garlic baked shrimp. This recipe cooks them together on a sheet pan, making it basically hands-off except for a squeeze of lemon before serving.
More steaming articles
45 Quick & Easy Dinners to Make with...
45 Comfort Food Classics that Never Get...
Delightful Cakes to Bake on Lazy Sunday...
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!