Recipe Details
Ingredients
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1pounduncooked large shrimp, peeled and deveined
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1(8 ounce) can(8 to 10 count) artichoke hearts in water, drained
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½cupItalian seasoned bread crumbs
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1tablespoonchopped fresh parsley
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1lemon, juiced
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½cupbutter
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1 ½tablespoonsminced garlic
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1tablespoonfinely shredded imported Romano cheese
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
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Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
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Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
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Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories391 | |
| % Daily Value * | |
| Total Fat 25g |
32% |
| Saturated Fat 15g |
76% |
| Cholesterol 236mg |
79% |
| Sodium 940mg |
41% |
| Total Carbohydrate 18g |
7% |
| Dietary Fiber 3g |
9% |
| Total Sugars 1g |
|
| Protein 24g |
47% |
| Vitamin C 17mg |
18% |
| Calcium 89mg |
7% |
| Iron 4mg |
20% |
| Potassium 201mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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