Prawn and artichoke bake

    (528)
    35 min

    Prawns and artichokes are topped with breadcrumbs, parsley, lemon juice and garlic butter and then baked. Serve with pasta or rice for a main course.


    425 people made this

    Ingredients
    Serves: 4 

    • 450g raw large prawns, peeled and deveined
    • 1/2 (400g) tin artichoke hearts in water, drained
    • 55g Italian seasoned breadcrumbs
    • 1 tablespoon chopped fresh parsley
    • 1 lemon, juiced
    • 110g butter
    • 1 1/2 tablespoons finely chopped garlic
    • 1 tablespoon finely grated Pecorino Romano cheese

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease a 23x33cm or similar sized baking dish.
    2. Arrange the prawns 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 prawns. Sprinkle the breadcrumbs and parsley over the prawns and artichoke hearts; sprinkle lemon juice over the crumbs.
    3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the breadcrumbs. Sprinkle the top with Pecorino Romano cheese.
    4. Bake in the preheated oven until the crumbs and cheese brown lightly and the prawns turn opaque and orange-pink in colour, 10 to 12 minutes. Serve hot.
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    Reviews & ratings
    Average global rating:
    (528)

    Reviews in English (403)

    by
    337

    I never liked artichokes before eating this dish but it is outstanding! It tastes like it is from a very fancy restaurant. The one and only creator of this dish, Francesca herself, has made it for me 3 times. She is from Lockport, IL. She created this dish and won 1st place in a local competition with this recipe. She is glad that people are enjoying her recipe. *** Hi this is Francesca. I am glad you liked the recipe. Here are some hints: I usually serve it with angel hair pasta and steamed brocolli coated in olive oil, garlic, salt and pepper. To make it less fattening, you could substitute olive oil for half of the amount of butter in the Shrimp recipe. It does not change the flavor. You could also add, some cherry tomato cut in half to add more color. You could serve it with some tabasco sauce. Also serve with a glass of medium bodied wine to enhance the flavor of the dish. I would just like to add, that I have always wanted this to become a dish that is served at weddings, for engagement parties as well as the birth of children. In any event, it is a celebratory dish. God Bless All, and thank you for posting my recipe.  -  02 Jun 2010  (Review from Allrecipes US | Canada)

    by
    87

    This is a keeper. Family of 4 loved it. I used 2 Tbs lemon juice and used parmesan cheese instead of romano and I used over a pound of regualr-sized shrimp. Everyone had seconds and I wish there was a little more so I'll use 1 1/2 pounds of shrimp next time. We served with buttered vermicelli pasta. We also sprinkled more parmesan over our dish. I followed one suggestion to use half butter half olive oil. My 2 daughters said it's better than the pasta dishes they tried at the Cheesecake Factory restaurant. Delicious, give it a try.  -  15 Jun 2010  (Review from Allrecipes US | Canada)

    by
    83

    This was to die for!!! Usually, I am a little skeptical of a recipe with not a lot of reviews...soooo glad I took the risk b/c it was WELL worth it! I followed the recipe exactly as listed.  -  20 Jul 2010  (Review from Allrecipes US | Canada)

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