Shrimp Francesca

This recipe was delivered to my inbox via All Recipes and we finally were able to try it last night.  I loved how quick it was for a weeknight meal.  It was very simple too!  We ate it with angel hair pasta and we will be making this one again.  One thing I would like to change is using fresh shrimp rather than frozen, pre-cooked.  The shrimp were a little tougher than I would like...but you buy what is on sale and use it, right?

1 pound uncooked large shrimp, peeled and deveined (I used frozen, cooked)
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley (I omitted because I didn't have)
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese

1.Preheat oven to 375 degrees. Lightly grease a 9x13-inch baking dish.
2.Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3.Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4.Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

Brussel Sprouts with Pancetta

I found this recipe in my Everyday Italian cookbook by Giada DeLaurentiis I was able to snag on clearance at Home Goods.  We both like brussel sprouts and we had some leftover pancetta from another recipe, so this seemed like a good fit for us.  It was really good and flavorful.  We will definitely be making this one again!

1pound fresh Brussels sprouts, trimmed

2 tablespoons olive oil

3 ounces paper-thin slices pancetta, coarsely chopped

2 garlic cloves, minced

Salt and freshly ground black pepper

3/4 cup low-salt chicken broth

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 10 minutes. Drain.  Place sprouts in a bowl of ice water to shock and stop the cooking.  Drain after they have completely cooled.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.