Shrimp with Artichokes and Tomatoes

Shrimp with Artichokes & Tomatoes

This is one of my favourite dishes to make because it is simple to prepare, it tastes delicious and it is versatile. You can pair this dish with pasta, rice or simply on its own as an appetiser or if you are watching your carb intake. It is also versatile because you can experiment with different cheeses for a unique flavour each time you make this dish. 

2 bags of shrimp

2 cans of artichoke quarters

1 pint of cherry tomatoes

200 g pecorino regiano, grated

3 to 4 garlic cloves, minced

1 tbsp basil

olive oil

juice of 1 lemon

salt

pepper

1. Rinse and peel the shrimp if they still have the shells on. Set aside.

2. Place the drained artichoke quarters, tomatoes and shrimp in a rectangular Pyrex dish. 

3. Drizzle with a generous amount of olive oil. Squeeze in the lemon juice and garlic. Stir together. Add the basil, salt and pepper.

4. Cover with foil and bake in preheated oven 425 for 30 minutes.

5. After 30 minutes, uncover and continue to bake for another 15 minutes. This allows the liquid to evaporate and brown the shrimps slightly.