SHRIMP FRANCESCA

Shrimp Francesca image

Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.

Provided by Kristen Milone

Time 35m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.2 g, Cholesterol 235.5 mg, Fat 25.2 g, Fiber 2.6 g, Protein 23.6 g, SaturatedFat 15.2 g, Sodium 940.2 mg, Sugar 0.8 g

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