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Title: Shrimp Monterey
Categories: Seafood, Vegetables, Wine, Cheese
Yield: 6 servings

2 tb Butter
2 lb Uncooked (U-40) shrimp;
- peeled, deveined
2 cl Garlic; minced
1/2 c White wine
2 c Shredded Monterey Jack
- cheese
2 tb Minced fresh parsley
Hot cooked linguine; opt

Set oven @ 350oF/175oC.

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-in. baking dish.

Add wine to skillet; bring to a boil. Cook until liquid
is reduced by half; pour over shrimp.

Sprinkle with cheese and parsley. Bake, uncovered, until
cheese is melted, 8-10 minutes. If desired, serve over
linguine.

Jane Birch Edison, New Jersey

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... There's nothing like a good steak - unfortunately this wasn't one.
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