Shrimp Monterey
It's been almost seven months since my last posting, but what a time it was! I worked hard to complete my bachelor's degree, then took some long-overdue time off to celebrate my accomplishment and the holiday season. While I was away, I kept receiving very warm and supportive notes from friends encouraging me and hopeful I would come back and start these postings once again. To all of you who reached out, thank you so very much - it means more to me than you realize.
As some folks like to say, "New Year - New Beginnings". Well, this is more like "New Year - New Recipes". And to start things off, we have a delightfully easy dish to make called Shrimp Monterey. It has a handful of ingredients, many of which you can adjust to your tastes (be sure to check the notes at the end of the recipe card), and takes only a few minutes to whip together. The basic dish is cooked shrimp in a light sauce and covered with Monterey Jack cheese (that's where the "Monterey" comes from).
Adapted from Taste of Home
An easy dish that has plenty of ways to customize it to suit your tastes.
Adapted from Taste of Home
- 2 tablespoons butter
- 2 pounds uncooked large shrimp (31-40 per pound), peeled and deveined
- 2 cloves garlic, minced
- 1 cup white wine or chicken broth
- 8 ounces mushrooms, sliced (optional)
- 1/2 cup heavy whipping cream (optional)
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons fresh parsley, minced
- cooked linguine or rice (optional)
Preheat oven to 350 F.
In a large saucepan or skillet, melt butter over medium-high heat. Add shrimp and garlic, and cook until shrimp just turn pink (3-5 minutes). Remove shrimp from skillet using a slotted spoon and place in an 11 x 7 baking dish. Retain liquid in the skillet.
Add wine or chicken broth to the liquid in the skillet, bring to a boil, and cook until liquid is reduced by half. Add whipping cream if desired and stir 1-2 minutes until warmed (do not let it boil or the cream will curdle). Pour mixture over shrimp, mixing to coat thoroughly.
Top shrimp with cheese and parsley, and bake uncovered 8-10 minutes or until the cheese is melted and bubbling. Remove from oven and serve as-is or over linguine or rice.
Servings 6
- Amount Per Serving
- Calories 432kcal
- % Daily Value *
- Total Fat 21.7g34%
- Saturated Fat 12.7g64%
- Cholesterol 376mg126%
- Sodium 608mg26%
- Potassium 466mg14%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 0.4g2%
- Sugars 1.2g
- Protein 45.3g91%
- Calcium 33 mg
- Iron 12 mg
- Vitamin D 720 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Options (all included in the recipe photo):
- Sliced mushrooms
- If a creamy sauce is desired, add whipping cream
- Can be served as-is or over cooked linguine or rice
- Nutritional information assumes wine, mushrooms, and whipping cream are used, and does not include linguine or rice.
- Original recipe called for 1/2 cup of wine or chicken broth; comments indicated this resulted in too little sauce when served over linguine or rice, so this quantity was doubled.