- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 pounds uncooked medium 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 pink. Using a slotted spoon, transfer shrimp to a greased 11-in. x 7-in. baking dish; set aside and keep warm.
- Add wine 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. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Shrimp Monterey
"After reading other reviews, I added extra garlic, butter and chicken broth. Then I added the cooked pasta to the pan before putting it all in the oven. My husband couldn't say enough how much he enjoyed this meal."
"Very easy great flavor I severed over pasta . A must try"
"Excellent. Peeling and deveining the shrimp weren't my favorite part but we picked up fresh shrimp at the docks while the boats came in when we were on vacation at the beach. It doesn't get much better than that."
"I made this a couple of months ago and loved it. Making it again tonight. Yummo!"
"quick and cheesy -I mean easy ;) Was looking for something like this for dinner and it was perfect. Even the picky eaters! Works great with pasta."