Shrimp Monterey Recipe
- 2 garlic cloves, minced
- 2 tablespoons butter
- 2 pounds uncooked Daily Chef 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Shrimp Monterey(40)
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This wasn't nearly as good as I'd hoped. Somehow seafood and cheese just never turns out good.
Have made this a few times. Each time trying to get more sauce to put over pasta. Very good flavor. Really like it.
A perfect dish to have for a special occasion.
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.
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.