This makes a great dish served with wild rice and a green veggie.
1 garlic clove minced
1 small box sliced portabello mushrooms
1 lb uncooked shrimp, peeled and deveined
1/2 cup chardonnay wine
3/4 cup shredded Monterey Jack cheese
Preheat your oven to 350 degrees.
In large, lightly oiled (I use olive oil) skillet over medium-high heat, saute garlic and mushrooms until soft and mushrooms have condensed down. Add the shrimp and saute until shrimp are just opaque.
Using a slotted spoon, remove shrimp and mushrooms and place in a lightly greased casserole dish. Add the wine to the pan and simmer for 1 to 2 minutes. Pour the wine over the shrimp and sprinkle with cheese. Bake for 5 to 10 minutes or until cheese melts.
Serves 4
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