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Easy Baked Artichokes and Shrimp

Created by Kchurchill5 on July 5, 2013

1 1/4 pounds shrimp (large or extra large shrimp, peeled and deveined I leave the tails on; that is up to you)
1 (15 ounce) can artichokes (in water, drained and rough chopped)
1 1/2 to 2 tablespoons garlic, minced
2 large scallions, diced (white and green parts)
3 to 4 tablespoons olives (green olives with pimentos, rough chopped you can also use kalamata or black olives)
1 lemon (juiced and 1 teaspoon zested)
1/4 cup wine (white wine or dry vermouth)
1/2 cup Italian bread crumbs

Step 1: Shrimp and Artichokes ... Add the shrimp and artichokes to a casserole dish; I use one, just a bit smaller than a 13x9" pan (spray with a nonstick spray). But remember, you don't want the shrimp piled up; you want them spread out evenly, so they can each be topped with the olives, scallions, and bread crumbs.
Step 2: Topping ... Mix, the olives, scallions, garlic, parsley, salt, pepper (I go a bit less with the salt than listed, because the olives are salty; but, that is just my preference); and, the bread crumbs in a small bowl; then top the shrimp and artichokes.
Step 3: Then, add the butter to a small glass bowl or measuring cup; and, melt in the microwave. One minute on medium heat is all that is needed. Add the lemon juice and zest, white wine or vermouth, and mix to combine. Pour over the bread crumbs. Finish by topping it off with the grated cheese.
Step 4: Bake ... In a 400 degree oven, uncovered, on the middle shelf, for 12-18 minutes, until the shrimp turn pink, and begin to curl. You also want the topping to be golden brown. If you like the top a bit more golden brown, put it under the broiler for just a minute.
Step 5: Serve and ENJOY! ... Garnish with fresh lemon wedges. A side of rice and a crisp salad is