Shrimp Monterey2 pounds uncooked jumbo gulf shrimp 26-30 count, peeled and deveined
2 cloves of garlic, minced
2 tablespoons butter
1/2 cup white wine or chicken broth
2 cups shredded monterey jack cheese
2 tablespoons minced fresh parsley, optional
IN a skillet over medium heat, saute garlic in butter for one minute. Add shrimp; cook for 4-5 minutes or until pink. Using a slotted spoon, transfer shrimp to a greased 11 in x 7 in x 2 baking dish; set aside and keep warm.
Add wine or broth to the skillet; bring to a boil. Cook and stir for 5 minutes or until sauce is reduced. Pour over shrimp; top with cheese and parsley. Bake uncovered at 350 for 10 minutes or until cheese is melted.
Yields 6 servings.
The best way to have a great recipe is to have great ingrediants. To order great shrimp go to www.Texshrimp.comor call Peggy at 956-241-1733
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