SHRIMP FRANCESCA

SHRIMP FRANCESCA
“Large shrimp and chunks of artichoke hearts are covered with crumbs, drizzled with garlicky butter and Romano cheese, and beaked in the oven for just a few minutes until shrimp are tender and pink. This elegant dish works as a main dish or an appetizer”


1 lb. uncooked large shrimp, peeled and deveined
1 (8-oz.) can (8-10 count) artichoke hearts in water, drained
½ cup Italian seasoned breadcrumbs
1 Tbsp. chopped fresh parsley
1 lemon, juiced
½ cup butter
1-1/2 Tbsp. minced garlic
1 Tbsp. finely shredded imported Romano cheese


Preheat oven to 375^. Lightly grease a 9-x-13-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 breadcrumbs 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 breadcrumbs. Sprinkle the top with Romano cheese.

Bake in preheated oven until the crumbs and cheese brown lightly and the shrimp turns opaque and orange-pink in color, 10-15 minutes. Serve hot.

Yield: 4 servings.