|
|
|
Posts:
451
From:
Chicago
Registered:
8/25/07
|
|
(1 of 1)
Oct 7, 2007 7:30 PM
|
Shrimp Monterey
2 garlic cloves, minced
2 tablespoons butter
2 lbs. medium shrimp, peeled and deveined
3/4 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 tablespoons fresh parsley, minced
1 teaspoon lemon juice
Preheat oven to 350F.
In a skillet over medium heat, saute garlic in butter for 1 minute to release flavors. Add shrimp; cook for 4-5 minutes or until pink. Using a slotted spoon, transfer shrimp to a greased 11"x7" baking dish; set aside.
Add wine or broth to skillet and lemon juice, bring to a boil. Cook and stir for 5 minutes or until sauce is reduced. Pour sauce over shrimp; top with cheese and parsley.
Bake, uncovered, for about 10 minutes or until cheese is melted. Serve over rice or noodles.
To add more shrimp flavor to the dish, cook the shrimp shells in the wine for a min. or two and strain. Press the shells to get as much juice out as possible, add enough wine to bring it back up to 3/4 cup. The shells have a lot of flavor.
|
|
|
|
|
