1 pound uncooked large shrimp, peeled and deveined
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
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese
Instructions
Preheat oven to 375 degrees F (190 degrees C). Lightly
grease a 9x13-inch baking dish.
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.
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.
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.
Originally Submitted
1/27/2015
0 Out of 5 from
0 reviews
You can add this Shrimp Francesca recipe to your own private DesktopCookbook.
