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 container (8 ounce) fresh sliced mushrooms (wiped clean with a dry paper towel)
- 1 pound fresh shrimp (peeled, de-veined, and blotted dry to prevent excess moisture in the pan)
- 1/2 cup dry white wine
- 3/4 cup shredded monterey jack cheese
How to Make
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Step 1: Preheat the oven to 350 degrees.
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Step 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.
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Step 3: Add the shrimp and saute for 1-2 minutes until just opaque, but NOT fully cooked.
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Step 4: With a slotted spoon, remove mixture to a lightly greased quiche dish, or individual ramekins.
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Step 5: Add the wine to the pan and simmer for 1 to 2 minutes.
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Step 6: Pour the wine over the shrimp and sprinkle with cheese.
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Step 7: Bake for 8-10 minutes, or until cheese melts.
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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
Tips & Variations
- Quiche dish, or individual ramekins
- Cooking spray
We hope you enjoy this recipe!
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