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Shrimp Francesca Recipe

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This recipe for Shrimp Francesca, by , is from The McCollum Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mindy Adamowski

Category:
Category:

Ingredients:  
Ingredients:  
1 pound - uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) - artichoke hearts in water, drained
cup - Italian seasoned bread crumbs
1 tablespoon - chopped fresh parsley
1 - lemon, juiced
cup - butter
1  tablespoons - minced garlic
1 tablespoon - finely shredded imported Romano cheese

Directions:
Directions:
1. Preheat oven to 375F. 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, 10 to 12 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta

 

 

 

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