Shrimp & Feta Marinara over Saffron Rice with Caramelize​d Lemony Brussels Sprouts

This dish is a great quick dinner. I am all about using fresh ingredients to make delicious food but sometimes there just aren't enough hours in the day to make everything from scratch. Any acclaimed chef would be embarrassed to admit to using canned veggies or frozen shrimp, but I am no acclaimed chef :) While I can certainly understand the shame in such acts, as a busy girl with a full time career in soemthing other than cooking, I have to come up with delicious healthy meals for not only the nights when I have 3 hours, but the ones where I am lucky to eat my first forkful at 9pm. That being said, when I need to use a "shortcut" ingredient, I always make sure it is delicious, healthy, and works well with the recipe.


So, this one is for you -  10 hour-dayers, soccer moms, gym-goers, and  the plain ol' lazy...

Shrimp & Feta Marinara over Saffron Rice with Caramelize​d Lemony Brussels Sprouts

Ingredients:
Shrimp & Rice
1 lb frozen or fresh uncooked Shrimp, peeled, deveined, and defrosted
1 jar of Mario Batalli or Rao's Marinara Sauce
3 Tbs Olive Oil
1/2 cup crumbled Feta
2 packages of Saffron Risotto - I like the Bello brand at Wegmans in the rice aisle

Brussel Sprouts
12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Instructions:
Shrimp & Feta
Place sautee pan over medium heat and coat with the olive oil. Season the shrimp with salt and pepper and place in the pan. Flip shrimp just as they turn pink.

Add about 1/2 - 3/4 of the jar of marinara sauce and let shrimp simmer for about 2 minutes. Add the feta.

Saffron Risotto
Make according to package. I like to finish it with a pad of butter and about 2 tablespoons of shredded parmesan

Brussel Sprouts
In a skillet, combine sprouts and  1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).

Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper.

To serve, place the brussel sprouts on one side of the plate and the risotto on the other. Spoon the shrimp and sauce onto the rice.