Name: Shrimp Francesca
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Uncooked large shrimp, peeled and deveined - 1 pound; (8 to 10 count) artichoke hearts in water, drained - 1 (8 ounce) can; Italian seasoned bread crumbs - ½ cup; Chopped fresh parsley - 1 tablespoon; Lemon, juiced - 1; Butter - ½ cup; Minced garlic - 1 ½ tablespoons; Finely shredded imported Romano cheese - 1 tablespoon

Ingredients for - Shrimp Francesca

1. Uncooked large shrimp, peeled and deveined 1 pound

2. (8 to 10 count) artichoke hearts in water, drained 1 (8 ounce) can

3. Italian seasoned bread crumbs ½ cup

4. Chopped fresh parsley 1 tablespoon

5. Lemon, juiced 1

6. Butter ½ cup

7. Minced garlic 1 ½ tablespoons

8. Finely shredded imported Romano cheese 1 tablespoon

How to cook deliciously - Shrimp Francesca

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

2 . Stage

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 . Stage

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 . Stage

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.