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Shrimp Francesca
OMG! This one I have to share straight away.....YUMMY!
Served it over angel hair pasta tossed with olive oil. Could see adding broccoli. I defrosted large raw shrimp but threw the frozen trader joe's artichoke hearts 12oz instead of jarred. 5 large cloves garlic thru the garlic press.
The check-out folk at Trader Joe's look at me strangely because I buy at least a half dozen bags of those artichoke hearts each time I go....
Shrimp Francesca
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min
Yield4 servings
Ingredients
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 panko crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
5 tablespoons grated imported Romano cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 15 to 20 minutes. Serve hot over prepared cappellini.
Served it over angel hair pasta tossed with olive oil. Could see adding broccoli. I defrosted large raw shrimp but threw the frozen trader joe's artichoke hearts 12oz instead of jarred. 5 large cloves garlic thru the garlic press.
The check-out folk at Trader Joe's look at me strangely because I buy at least a half dozen bags of those artichoke hearts each time I go....
Shrimp Francesca
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min
Yield4 servings
Ingredients
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 panko crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
5 tablespoons grated imported Romano cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 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.
3. 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.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 15 to 20 minutes. Serve hot over prepared cappellini.
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