Ken Brice
01-05-2008, 02:21 PM
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Ok, I have told a few about this shrimp receipt I tried the other night.. It WAS VERY GOOD.
Shrimp Monterey.
2 Garlic Coves, Minced
2 Tablespoons Butter or margarine
2 pounds uncooked Shrimp, peeled and deveined
1/2 cup White wine or chicken broth
2 cups (8 ounces) shredded Monterey Jack cheese
2 Tablespoons minced fresh parsley
In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp cook for 4-5 minutes or until shrimp are pink. Using a slotted spoon, transfer shrimp to a greased 11-in x 7-in. x 2-in baking dish; set aside and keep warm. Add wine or broth to the skillet and bring to a boil. Cook and stir for 5 minutes or until sauce is reduced. Poor over shrimp, and top with the cheese and parsley. Bake, uncovered at 350 for 10 minutes or until cheese is melted.
Serve over pasta or rice....
Ok, I have told a few about this shrimp receipt I tried the other night.. It WAS VERY GOOD.
Shrimp Monterey.
2 Garlic Coves, Minced
2 Tablespoons Butter or margarine
2 pounds uncooked Shrimp, peeled and deveined
1/2 cup White wine or chicken broth
2 cups (8 ounces) shredded Monterey Jack cheese
2 Tablespoons minced fresh parsley
In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp cook for 4-5 minutes or until shrimp are pink. Using a slotted spoon, transfer shrimp to a greased 11-in x 7-in. x 2-in baking dish; set aside and keep warm. Add wine or broth to the skillet and bring to a boil. Cook and stir for 5 minutes or until sauce is reduced. Poor over shrimp, and top with the cheese and parsley. Bake, uncovered at 350 for 10 minutes or until cheese is melted.
Serve over pasta or rice....