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.
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)
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)
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)