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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Modified recipe from the AJC online 5:30 Dinner Challenge - Janette Tobin of Winter Haven, Fla., sent in a sauteed shrimp dish that, she notes, makes a wonderful, tasty quick dinner, but is good enough to serve to guests. NOTE: Any leftover shrimp mixture makes great shrimp quesadillas, garnished with additional monterey jack cheese, sour cream, avocado slices, salsa, and cilantro! Ingredients:
1 tablespoon olive oil |
1 medium onion (cut into slivers) |
1 garlic clove (minced ' or substitute 1/8 teaspoon garlic powder) |
1 dash cayenne pepper |
1 (8 ounce) container sliced mushrooms (wiped clean with a dry paper towel) |
1 lb shrimp (peeled, de-veined, and blotted dry to prevent excess moisture in the pan) |
1/2 cup dry white wine |
3/4 cup monterey jack cheese (shredded) |
flour tortilla (optional) |
monterey jack cheese (optional) |
sour cream (optional) |
avocado (optional) |
salsa (optional) |
cilantro (optional) |
Directions:
1. Preheat the oven to 350 degrees.
2. In a large, lightly oiled skillet over medium-high heat, saute the onion, garlic, cayenne, and mushrooms until softened and the mushrooms have given off most of their moisture.
3. Add the shrimp and saute until just opaque, but NOT fully cooked.
4. With a slotted spoon, remove mixture to a lightly greased quiche dish.
5. Add the wine to the pan and simmer for 1 to 2 minutes.
6. Pour the wine over the shrimp and sprinkle with cheese.
7. Bake for 8-10 minutes, or until cheese melts.
8. Note: Use any leftover shrimp/cheese mixture as great quesadillas! Bake quesadillas with additional monterey jack cheese in flour tortillas folded in half, on parchment paper at 400F for 10-12 minutes. Garnish with sour cream, avocado slices, salsa, and cilantro!
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