SHRIMP MONTEREY
Make and share this Shrimp Monterey recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute the garlic in butter over medium heat.
- Add the shrimp and saute for 4-5 minutes or until the shrimp are pink.
- Using a slotted spoon, transfer the shrimp to a greased 11 x 7 inch baking dish.
- May sprinkle shrimp lightly with salt/pepper if desired.
- Add the wine to the skillet; bring to a boil over medium heat.
- Cook and stir for 5 minutes or until reduced.
- Pour over shrimp.
- Sprinkle cheese evenly over the shrimp.
- Sprinkle with parsley.
- Bake at 350 degrees, uncovered, for 10 minutes or until the cheese melts.
Nutrition Facts : Calories 353.3, Fat 17.9, SaturatedFat 10.1, Cholesterol 274.1, Sodium 455.4, Carbohydrate 2.6, Fiber 0.1, Sugar 0.4, Protein 40.2
SHRIMP MONTEREY
This shrimp dish is my oldest daughter's favorite dinner. It is originally from Quick Cooking magazine. We serve this over rice.
Provided by Jazz Lover
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet over medium heat, sauté 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 11x7x2-inch baking dish; set aside and keep warm.
- Add wine or broth 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.
HERB-MARINATED SHRIMP
Provided by Monterey Salka
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
- Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
- Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
- In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
- In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
- Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
- Plate all elements and serve immediately.
SHRIMP MONTEREY RECIPE
Provided by dmscott52
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7 inch baking dish. 2. Add wine to skillet or broth; bring to a boil. Cook until liquid is reduced by half; pour over shrimp. 3. Sprinkle with cheese and parsley. Bake uncovered, until cheese is melted, 8 - 10 minutes. Serve over linguine if desired.
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