Easy
62 min
Shrimp Francesca
asian
european
french
greek
korean
mediterranean
middle eastern region
side
bread
main
drink
sour
savory
umami
medium
fast
Prep
18 min
Cook
44 min
Total
62 min
Ingredients (8)
1 pound uncooked large shrimp, peeled and deveined
g
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
g
½ cup Italian seasoned bread crumbs
g
1 tablespoon chopped fresh parsley
g
1 lemon, juiced
g
½ cup butter
g
1 ½ tablespoons minced garlic
g
1 tablespoon finely shredded imported Romano cheese
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2
Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
3
Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
4
Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.