Shrimp Francescalisa
From carterl 13 years agoIngredients
- 1 pound uncooked large shrimp, peeled and deveined shopping list
- 1/2 sea scallops shopping list
- 2 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained shopping list
- 3/4 cup panko bread crumbs shopping list
- 1 tablespoon chopped fresh parsley shopping list
- 1 lemon, juiced shopping list
- 3/4 cup butter shopping list
- 1 1/2 tablespoons minced garlic shopping list
- 2 tablespoon finely shredded imported Romano or parmesan cheese shopping list
How to make it
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease a 9x13-inch baking dish.
- Arrange the shrimp and scallops in the bottom of the prepared baking dish.
- Gently squeeze any excess liquid from the artichoke hearts, cut the hearts into quarters, and arrange in spaces between the shrimp and scallops.
- Sprinkle the bread crumbs and parsley over the shrimp , scallops and artichoke hearts.
- Melt butter, garlic and lemon in a small saucepan over medium-low heat.
- Drizzle the butter mixture over the bread crumbs.
- Sprinkle the top with Romano cheese.
- 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
People Who Like This Dish 5
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