I made the Shrimp and Scallops Veracruz from the March/April magazine and it was yummy! Since I could not find the picholine olives, I substituted for a favorite olive I already had and no one knew the difference. Next time I will not add as much liquid from the tomatoes. I served this with roasted asparagus spears and Simply Filling was in place for me or for those who count this is a 4 pp dinner!
I am on my journey to try something new at least once or twice a week....the Coq au Vin is next!
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