Month 1, day 2: Baked Shrimp with Tomatoes and Gingered Pears and Parsnips

Today I made:
Baked Shrimp with Tomatoes, Cooking Light January/February 2011
Gingered Pears and Parsnips, Food Network Magazine January/February 2010

These two recipes overlapped well together. The pears and parsnips are quick to prep, and then they basically just do their own thing and simmer in a wine, broth and lemon juice mix while you are preparing the shrimp dish. The shrimp dish is pretty quick to throw together too-- toast some breadcrumbs, garlic, and parsley on the stove, then layer shrimp, crumbs, tomatoes, crumbs. I used pre-cooked frozen shrimp, so it really just had to heat up anyway. By the time that was in the oven, it was time to start stirring the pears every so often, and most of the dishes were cleaned up by the time dinner was ready.

These recipes were both written into the recipe book but with some reservations. G doesn't like parsnips, but he liked the pears. What could be substituted for the parsnips? We'll have to try again and see how carrots, potatoes, turnip, or daikon do in its place. G liked the shrimp dish better, but there was way too much of the breadcrumb mix for me. The picture published next to this recipe couldn't possibly have been made from the same recipe! I would've liked a little more liquid in the mix (maybe winter tomatoes were to blame), and even crispier bread crumbs on top.