Total Time
50mins
Prep 30 mins
Cook 20 mins

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!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Add the shrimp and saute until just opaque, but NOT fully cooked.
  4. With a slotted spoon, remove mixture to a lightly greased quiche dish.
  5. Add the wine to the pan and simmer for 1 to 2 minutes.
  6. Pour the wine over the shrimp and sprinkle with cheese.
  7. Bake for 8-10 minutes, or until cheese melts.
  8. 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!
Most Helpful

5 5

Loved it! I cut the recipe in half and we each got our own baking dish full of yummy goodness...this is very easy to prepare...I think it's company worthy too! Thanks for posting it...=)

5 5

wow this is so good. Me and DH raved about this dish. The taste is amazing. I used jarslberg instead of monterey jack. He asked me to do this recipe often :)