1/2 Photos of Shrimp Gratin
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!
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 350 degrees.
- 2In 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.
- 3Add the shrimp and saute until just opaque, but NOT fully cooked.
- 4With a slotted spoon, remove mixture to a lightly greased quiche dish.
- 5Add the wine to the pan and simmer for 1 to 2 minutes.
- 6Pour the wine over the shrimp and sprinkle with cheese.
- 7Bake for 8-10 minutes, or until cheese melts.
- 8Note: 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!
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Nutritional Facts for Shrimp Gratin
Serving Size: 1 (307 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 238.1
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 4.6 g
- Cholesterol 161.7 mg
- Sodium 761.0 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 1.0 g
- Sugars 2.6 g
- Protein 22.7 g