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Artichoke & Shrimp Winner

This is wonderful blend of flavors - each one can be tasted, yet once you taste you won't want to separate them again! I’ve served this on Angel Hair Pasta with a small side salad.

Great the next day spread on French Bread slices, topped with parmesan cheese , heated in 350 degree oven until cheese is melted."


•1 pound uncooked large shrimp, peeled and deveined (frozen size 71-90)
•1 (12 ounce) can artichoke hearts in water, drained
•1/2 cup French’s French Fried Onions crushed combined with
•2 pieces toasted bread crushed
•1 tablespoon chopped fresh parsley
•1 lemon, juiced
•1/2 cup butter/olive oil mix (50/50 or to taste)
•1 1/2 tablespoons minced garlic
•2 tablespoons finely shredded imported Romano cheese


1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2.Arrange the shrimp in the bottom of a 9x13-inch 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, add olive oil; drizzle the 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.

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Nutritional Information
Per Serving

no nutrition information available

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