ROASTED VEGETABLES WITH SHRIMP

You'll be amazed how these two factions of food come together in one roasting pan.

What you need: a bag of frozen shrimp (use what you want and keep the rest in the freezer for an alternate version of Cassie's Favorite Ceasar, see previous post); Olive oil; 2 heads of fresh broccoli OR cauliflower, OR 4-5 sweet potatoes, a few peppers- choose any of the above, I like broccoli the best; whole coriander seeds and whole cumin seeds; hot chili powder or cayenne pepper; a lemon for zesting.

To go with it: Spinach, rice, tofu, prepared as you like. Bread too if you want it.

What you do: Preheat oven to 425 degrees. Toss your vegetable with 2 tbsp olive oil, 1 tsp each cumin and coriander seeds, 1 tsp salt, 1/2 tsp pepper, chili powder or cayenne pepper to taste (but be sparing - 1/8 tsp is what I use). Spread in baking dish and roast for 10 minutes.

Meanwhile, combine defrosted and shelled shrimp with remaining 2 tbsp oil, the zest of the lemon, 1/2 tsp each salt and pepper.

After 10 minutes, shrimp mixture joins vegetables in the roasting pan, continue to roast about 10 minutes more. Toss a couple of times. Vegetables should be tender but starting to crisp on edges, shrimp are opaque. Squeeze juice of that lemon on top and serve.

* Inspired by a recent Melissa Clark recipe in the New York Times.