Artichoke Bottoms with Shrimp Lemon Butter and Herbed Breadcrumbs
Artichoke Bottoms with Shrimp Lemon Butter and Herbed Breadcrumbs is a quick and tasty dish. This recipe uses fresh ingredients to create a delightful appetizer.
Equipment
- 1 Skillet
- 1 Oven
- 1 Baking dish
- 1 Mixing bowl
- 1 Knife
- 1 Cutting board
Ingredients
- 4 artichoke bottoms - canned or fresh, drained and rinsed
- 1 pound shrimp - peeled and deveined
- 3 tablespoons butter - melted, plus more for greasing
- 2 tablespoons lemon juice - freshly squeezed
- 1/2 cup breadcrumbs - preferably panko
- 2 tablespoons parsley - fresh, chopped
- 1 tablespoon basil - fresh, chopped
- 1 teaspoon garlic powder - for seasoning
- Salt - to taste
- Pepper - to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
- In a mixing bowl, combine melted butter, lemon juice, shrimp, garlic powder, salt, and pepper. Mix well.
- Place the artichoke bottoms in the baking dish and spoon the shrimp mixture over each one.
- In another bowl, combine breadcrumbs, parsley, and basil. Sprinkle this herbed breadcrumb mixture generously over the shrimp and artichokes.
- Bake in the preheated oven for about 20 minutes, or until the shrimp are cooked through and the breadcrumbs are golden brown.
- Serve warm as an appetizer and enjoy!
Notes
For a lighter version, you can use less butter or substitute with olive oil.
Feel free to experiment with different herbs in the breadcrumbs!
Make sure to use fresh shrimp for the best flavor.