Recipe by Jazz Lover
This shrimp dish is my oldest daughter's favorite dinner. It is originally from Quick Cooking magazine. We serve this over rice.
Top Review by LW Taylor
This was really good...I made a few changes though. I didn't see any seasonings in the recipe so I sprinkled the shrimp with some Chef Paul Prodhomme's seafood seasoning...I put the shrimp and the wine in the skillet after sauteeing the garlic and just let it simmer a few minutes...didn't want to turn on the oven in the Texas heat for even ten min, so I sprinkled the cheese on top of the shrimp in the skillet,added the parsley and some basil and just turned off the flame and let the cheese melt..it was awesome!
- 2 garlic cloves, minced
- 2 tablespoons butter or 2 tablespoons margarine
- 2 lbs medium shrimp, uncooked, peeled and deveined
- 1⁄2 cup white wine or 1⁄2 cup chicken broth
- 2 cups monterey jack cheese, shredded
- 2 tablespoons fresh parsley, minced
Directions See How It's Made
- In a skillet over medium heat, sauté garlic in butter for 1 minute.
- Add shrimp; cook for 4-5 minutes or until pink.
- Using a slotted spoon, transfer shrimp to a greased 11x7x2-inch 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.