Description
Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.
Ingredients
- 1 pound uncooked large shrimp, peeled and deveined
- 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
- ½ cup Italian seasoned bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- ½ cup butter
- 1 ½ tablespoons minced garlic
- 1 tablespoon finely shredded imported Romano cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4