Ingredients:
1 pound uncooked large shrimp, peeled and deveined
1 8 oz. can artichoke hearts in water, drained
½ cup Italian seasoned bread crumbs
1 Tablespoon chopped fresh parsley
1 lemon, juiced
½ cup butter (I use ¼ cup or less)
1 ½ Tablespoons minced garlic (I use 1 tsp, otherwise the garlic is WAY overpowering)
1 Tablespoon finely shredded Romano or Parmesan cheese
Directions
1) Preheat oven to 375 degrees F. 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 or bite-size pieces, and arrange in spaces between the shrimp
3) Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.4) 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/Parmesan cheese
5) 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
6) Serve hot over your choice of rice or buttered pasta
Helpful Hints:
I like to put the artichokes in the pan first and cook them for about 10 minutes and then add the shrimp and the rest of the ingredients because I like the artichokes cooked a little more
I don't usually have Italian seasoned bread crumbs so I make my own breadcrumbs and season them how I like.
This is really good with long grain & wild rice. I haven't tried it with pasta yet, but I'm sure it would be delicious with pasta too.
No comments:
Post a Comment