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Shrimp Monterey Recipe

Shrimp Monterey Recipe

For a special occasion or when company's coming, this delicious seafood dish makes a lasting impression. You'll be surprised at how fast you can prepare it. A mild, fresh-tasting sauce and the Monterey Jack cheese nicely complement the shrimp, I serve it over pasta or rice. —Jane Birch Edison, New Jersey
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 cup: 303 calories, 16g fat (10g saturated fat), 268mg cholesterol, 500mg sodium, 1g carbohydrate (trace sugars, trace fiber), 33g protein

Reviews for Shrimp Monterey

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MY REVIEW
Reviewed May. 23, 2016

"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."

MY REVIEW
Reviewed Apr. 2, 2016

"Very easy great flavor I severed over pasta . A must try"

MY REVIEW
Reviewed Jan. 6, 2016

"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."

MY REVIEW
Reviewed Nov. 27, 2015

"I made this a couple of months ago and loved it. Making it again tonight. Yummo!"

MY REVIEW
Reviewed Aug. 28, 2015

"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."

MY REVIEW
Reviewed Jun. 6, 2014

"quick fast tastes great"

MY REVIEW
Reviewed Nov. 19, 2013

"This wasn't nearly as good as I'd hoped. Somehow seafood and cheese just never turns out good."

MY REVIEW
Reviewed Jun. 4, 2013

"Have made this a few times. Each time trying to get more sauce to put over pasta. Very good flavor. Really like it."

MY REVIEW
Reviewed May. 17, 2013

"A perfect dish to have for a special occasion."

MY REVIEW
Reviewed Apr. 30, 2013

"The shrimp was great!! I poured it over some white rice and I doubled up the sauce to pour onto the rice. Everyone loved it and ate them right up."

MY REVIEW
Reviewed Mar. 27, 2013

"I been making this for years. I like to add cooked elbow noodles with the shrimp or chicken and sometimes adding in different kinds of veggies such as broccoli, mushrooms, onions and different types of cheeses. After all mixed together I put ingredients into 4-6 ramekin dishes topped with bread crumbs and parmesan and bake in the oven at 350 until lightly browned. Very quick and easy and tastes good."

MY REVIEW
Reviewed Feb. 4, 2013

"I was worried that it would be bland as written so I threw some extra stuff in during the saute garlic phase:

2 tsp of prepared brown mustard
2-3 tsp dried dill
1/2 dried thyme
I had to use chicken broth since I don't keep wine around and had to use mozzarella cheese instead of monterey jack. I only used about 1 cup of cheese at most and it was plenty!"

MY REVIEW
Reviewed Jan. 4, 2013

"This was pretty good."

MY REVIEW
Reviewed Jan. 4, 2013

"I thoight this was pretty good...easy too."

MY REVIEW
Reviewed Jan. 4, 2013

"I thoight this was pretty good...easy too."

MY REVIEW
Reviewed Oct. 16, 2012

"My family loves this recipe so much that when I make it I have to double it!"

MY REVIEW
Reviewed Sep. 25, 2012

"My kids do not like shrimp so I use thin sliced chicken breast for this recipe. It is highly requested in our family. My oldest just requested it as her birthday dinner."

MY REVIEW
Reviewed Jul. 17, 2012

"Delicious! Used 1 lb of shrimp for the two of us and reduced the cheese to 1 c, the rest as is. Very easy and who doesn't love the taste of white wine, garlic and cheese?!!! Will try pepperjack next time."

MY REVIEW
Reviewed Apr. 8, 2012

"This was so good! I doubled the wine and butter to make is saucier and used pepper jack cheese to give it a little heat. and even my husband liked it and he isn't a big cheese person. Will definitely be making this again!"

MY REVIEW
Reviewed Jan. 8, 2012

"This sounded like it would be really good. It was just toooooo cheesy for our family. I've made other dishes with shrimp and marinated artichokes. So I did combine them with this dish. That part was very good. Just couldn't handle the cheese on the shrimp."

MY REVIEW
Reviewed Dec. 22, 2011

"So simple and delicious. This has become a family favorite. I make it at least once a month!"

MY REVIEW
Reviewed Oct. 15, 2011

"way too much cheese, needs to have something else with it to cut the richness"

MY REVIEW
Reviewed Aug. 21, 2011

"Very tasty... tastes like something from a fine seafood restaurant. After 3 bites, my husband said, "this is guest-worthy". Will make again!"

MY REVIEW
Reviewed Jul. 17, 2011

"I would make this again in a heartbeat. would add more wine and add shallots. Needs just a little more flavor. but otherwise very good."

MY REVIEW
Reviewed Jul. 10, 2011

"This is one of my husband's favorites. I don't think I would substitute anything for the butter and we like the flavor that the white wine gives. Usually I serve it over pasta, preferably spinach noodles. I think this might be interesting as an appetizer, if you are able to keep it warm so that the cheese doesn't get cold and clumpy. If you have a warming tray this might work and be an interesting appetizer that guests would like."

MY REVIEW
Reviewed Mar. 4, 2011

"My husband & I love this! We've decided to have this at home rather go out to eat on several occasions. I increase the garlic to 4 cloves, but we're garlic lovers."

MY REVIEW
Reviewed Mar. 1, 2011

"Wow! I loved this dish! My husband loved it, too! The white wine makes it so tasty. Next time, I plan on substituting a couple ingredients for more health-conscious ones and see if it maintains the same elevated flavor; olive oil, applesauce or unsalted butter for the butter, chicken broth cubes for chicken broth and low fat shredded Monterey Jack cheese for the shredded Monterey Jack cheese."

MY REVIEW
Reviewed Feb. 11, 2011

"Yum!!! My boyfriend loved this and it was so filling. I added more butter, 1/2 cup fat-free half and half and 1/3 cup flour to make it creamier. Any shredded cheese works with this dish and you don't need a lot."

MY REVIEW
Reviewed Feb. 9, 2011

"EASY - EXCELLENT - WOULD USE ONLY ABOUT 1 CUP OF CHEESE."

MY REVIEW
Reviewed Feb. 7, 2011

"This was flavorful, but I didn't care for the textures. The cheese didn't stay gooey for long. I would either leave the cheese out and just toss the shrimp with pasta, or add cheese to the sauce instead of using it as a topping."

MY REVIEW
Reviewed Jan. 12, 2011

"So yummy! I made this for Christmas Eve as a side dish to Tenderloins, and it was so good. I would absolutely make this again, but next time not just a side!"

MY REVIEW
Reviewed Dec. 26, 2010

"Very tasty! Made this for the first time at Christmas. Everyone loved the Shrimp Monterey. Even my husband who is not a "cheesy" person. This recipe is going into my recipe box for sure!!"

MY REVIEW
Reviewed Oct. 28, 2010

"Everyone in the house like this dish. I even made it ahead of time and it still tasted delicious!!!!"

MY REVIEW
Reviewed Oct. 6, 2010

"This is our go-to recipe for shrimp. We usually serve it over pasta. Quick and easy, too."

MY REVIEW
Reviewed Sep. 1, 2010

"This is absolutely delish! My whole family loved it! So glad you shared this recipe and it's in my recipe box!"

MY REVIEW
Reviewed Aug. 30, 2010

"Delicious!"

MY REVIEW
Reviewed Aug. 27, 2010

"I have made this recipe dozens of time and it is a hit! Very easy to make and delicious!"

MY REVIEW
Reviewed Aug. 4, 2010

"Fantastic, easy recipe! We used just 2/3 cup of TexMex cheese and seasoned the shrimp with some chili powder and chipotle pepper as they sauteed. We used the chicken broth instead of wine, but it was phenomenal. Use care to avoid reducing the broth too much. We can't wait to have this again!"

MY REVIEW
Reviewed Jul. 15, 2010

"This had great flavor and my daughter and husband loved it! I added more garlic cloves, and only had colby jack cheese, but still was great. Will definitely make again"

MY REVIEW
Reviewed Jun. 15, 2010

"I loved this so much it reminded me of a shrimp fondue I had at a five start restaurant It taste so good on top of some toasted Italian bread cut in half with butter and garlic kind of like garlic bread I recommend this for everyone to try this recipe was so good it was enough for me and my husband only so next time I will have to double it hahaha Delicious!!!!!"

MY REVIEW
Reviewed Mar. 13, 2010

"Excellent and absolutely delicious. Super easy and quick too."

MY REVIEW
Reviewed Jun. 25, 2009

" I made this once yummy I see youserved it over pasta. When you do taht do you follow the recipe and cooke pasta and putit over pasta before or after baking?Planning to srve it tonight )
"

MY REVIEW
Reviewed May. 1, 2009

"This is such a good recipe. I just love it. I save a few shrimps to put in scrambles eggs in the morning it is wonderful all over agan."

MY REVIEW
Reviewed Mar. 30, 2009

"Put this in your recipe box! Six ingredients, easy prep and absolutely delicious! Definetly double the sauce to toss with pasta."

MY REVIEW
Reviewed Sep. 8, 2008

"The all-time favorite, go-to meal in our house! I double the broth and add more butter to make the sauce, and serve this over hot cooked rice (to soak up all the yummy sauce)!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.