Recipe by AZPARZYCH
This was on Allrecipes.com by milonek. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta. It made my mouth water just reading the recipe! Posting for safe keeping.
Top Review by dianegrapegrower
This recipe is really variable - within the same pan. 1 T. of cheese is not much to cover a 9x13" pan! I used 3 times as much, and still only had a sprinkle. When I got a bite with cheese, it was good. When I got a bite without - a bit bland. More herbs would be good too. Nothing wrong here, but needs tweaking up.
- 1 lb uncooked large shrimp, peeled and deveined
- 1 (8 ounce) canartichoke hearts in water, drained
- 1⁄2 cup italian seasoned bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- 1⁄2 cup butter
- 1 1⁄2 tablespoons minced garlic
- 1 tablespoon romano cheese, finely shredded
Directions See How It's Made
- 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.