- 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
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"quick fast tastes great"
"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."