I love shrimp for dinner. It is easy and healthy so I was inspired to make this dish. These stuffed artichoke bottoms are impressive appetizers but also make an elegant main course for two. You can use a jar of artichoke bottoms or prepare fresh artichokes. I wanted to simplify the recipe for an easy weeknight dinner, so the already prepared artichoke bottoms were perfect.
Shrimp has an impressive nutrition profile. It is quite low in calories, providing only 84 calories in a 3-ounce (85-gram) serving, and is very low in carbs. Approximately 90% of the calories in shrimp come from protein, and the rest come from fat. It is perfect and delicious, I always have a bag of frozen jumbo easy to peel and deveined shrimp in the freezer for a quick inspired dinner. Tip: If you are making this dish for a dinner party or family celebration you can make it ahead of time and just pop it into a preheated oven when you are ready. Express Your Love Through Your Food!
Ingredients
For the breadcrumb mixture:
3 Tbs. extra-virgin olive oil
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh oregano
1 clove garlic, minced
1 cups unseasoned panko bread crumbs
1/8 tsp. salt
1/8 tsp. pepper
½ cup unsalted butter
Ingredients
For the artichokes and shrimp
6 large artichokes, trimmed down to bottoms or 1 jar with 6 large artichoke bottoms
12 Jumbo shrimps, peeled and deveined
2 Tbs. extra-virgin olive oil
Pinch of salt
Pinch of red pepper flakes
Freshly ground black pepper
3 Tbs. olive oil
1 large clove garlic chopped fine
3 Tbs. chopped fresh flat-leaf parsley
2 Tbs. fresh lemon juice
Instructions
Preheat oven to 350F degrees
Prepare Shrimp:
Peel the shrimp and remove tails, pat dry with paper towels.
In a medium bowl place shrimp and add olive oil, salt, pepper, red pepper flakes, garlic, parsley and lemon juice. Stir to combine and set aside while you make the delicious topping.
Herbed Topping:
Melt the butter in a 10-inch skillet over medium heat. Add the parsley, thyme, oregano and garlic. Cook, stirring, until fragrant, about 1 minute. Remove from heat. Add the panko bread crumbs, salt, pepper and olive oil. Stir to combine and set aside.
Assemble and Bake:
Lightly oil or spray with nonstick spray an 8×10-inch baking dish and arrange the artichoke bottoms stem side down in the dish. Season with salt and pepper. Place 2 shrimp in the center of each artichoke bottom, including any remaining oil. Top each with the breadcrumb mixture and squeeze the juice of one lemon over the entire dish. Sprinkle with any remaining parsley and bake for 20 minutes.
Turn broiler to high and broil for 1 minute or until the breadcrumb mixture is nicely browned. (DO NOT WALK AWAY). Be sure to watch so the topping does not burn. Serve hot with lemon wedges and your favorite side dishes. I served with steamed asparagus. Expressing You Love Through Your Food!!! Enjoy! #myinspiredrecipes #shrimp #shrimpartichoke #bakedshrimp #easyshrimpdinner
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