2 garlic cloves, minced
2 T butter
2 lbs uncooked medium shrimp, peeled
1/2 C chicken broth
2 C shredded Monterrey Jack cheese
In a skillet over medium heat, saute 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 pan. Add broth to skillet; bring to a boil. Cook and stir for 2 minutes or until sauce is reduced. Pour over shrimp; top with cheese. Bake uncovered at 350 for 20 minutes or until cheese is melted. Yield 6 servings.
I made this over the past weekend when Mama was here. It was really good, and really cheesy! I think I might have added more shrimp or cut back on the cheese. I do think I will make it again and see what I think. I found the recipe in a random recipe paperback I received in the mail. You just never know where your next favorite recipe will come from.
Speaking of my mother…when she comes to Julie’s house or mine, she is greeted with a bottle of her favorite beverage. Perrier. We sisters are not fans of it, but the mother loves it. I wish I did like it because it looks so “rooty tooty” to drink it. In return she always has Coke for Julie and Diet Coke for me. She will make a trip to the store just for our beverage and nothing else sometimes. She will often say, ” I have not been to the store yet to get stuff to eat, but I did stop and get a Diet Coke”.
And what is Food Friday without a photo of the little foodie?! Well, here he is with his Nana tasting a pickle for the first time. That child loved it! He actually bit into it with his 4 teeth. He had pickle juice all over his face. It was so cute to watch him.
Happy Food Friday!