Shrimp Francesca

When I was first looking over this recipe for Shrimp Francesca, I wondered whether or not the dish would be worthy of the Italian version of my name.  Quite simply, it is.

As far as I am concerned, you can combine artichokes with just about anything and it always enhances the entrée or salad.  In this dish, the shrimp and artichokes make a tasty duo and are further enhanced with seasoned Italian bread crumbs and a squeeze of lemon.  They are then topped off with a drizzle of garlic butter and Romano cheese.  What’s not to like?

The shrimp were so flavorful and pretty on the plate that Roger and I both thought it was restaurant quality and would make a great meal for dinner guests.  On top of that, the dish is relatively easy to prepare, especially when you have prepared Italian bread crumbs which are a staple in my kitchen.

I didn’t name this dish, but I do approve of the name.  Shrimp Francesca is frantastic!

One year ago:  Cold Zucchini Soup

Shrimp Francesca

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  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 (8 ounce) can (8- to 10-count) artichoke hearts in water, drained
  • 1/2 cup Italian seasoned bread crumbs
  • 1 tbl. chopped fresh parsley
  • 1 lemon, juiced
  • 1/2 cup butter
  • 1 1/2 tbl. minced garlic
  • 1 tbl. finely shredded imported Romano cheese


Preheat oven to 375 degrees F.  Lightly grease an 8×10-inch baking dish.

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.

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.

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.

Source:   A recipe from

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