Modified recipe from the AJC online 5:30 Dinner Challenge -- Janette Tobin of Winter Haven, Fla., sent in a sauteed shrimp dish that, she notes, "makes a wonderful, tasty quick dinner, but is good enough to serve to guests." NOTE: Any leftover shrimp mixture makes great shrimp quesadillas, garnished with additional monterey jack cheese, sour cream, avocado slices, salsa, and cilantro!
- 1 tablespoon olive oil
- 1 medium onion (cut into slivers)
- 1 garlic clove (minced ~ or substitute 1/8 teaspoon garlic powder)
- 1 dash cayenne pepper
- 1 (8 ounce) container sliced mushrooms (wiped clean with a dry paper towel)
- 1 lb shrimp (peeled, de-veined, and blotted dry to prevent excess moisture in the pan)
- 1⁄2 cup dry white wine
- 3⁄4 cup monterey jack cheese (shredded)
To Make Quesadillas
- flour tortilla (optional)
- monterey jack cheese (optional)
- sour cream (optional)
- avocado (optional)
- salsa (optional)
- cilantro (optional)
- Preheat the oven to 350 degrees.
- In a large, lightly oiled skillet over medium-high heat, saute the onion, garlic, cayenne, and mushrooms until softened and the mushrooms have given off most of their moisture.
- Add the shrimp and saute until just opaque, but NOT fully cooked.
- With a slotted spoon, remove mixture to a lightly greased quiche dish.
- Add the wine to the pan and simmer for 1 to 2 minutes.
- Pour the wine over the shrimp and sprinkle with cheese.
- Bake for 8-10 minutes, or until cheese melts.
- Note: Use any leftover shrimp/cheese mixture as great quesadillas! Bake quesadillas with additional monterey jack cheese in flour tortillas folded in half, on parchment paper at 400F for 10-12 minutes. Garnish with sour cream, avocado slices, salsa, and cilantro!