Thursday, January 8, 2009

Jumbo Shrimp in Merlot Cheese Sauce

Jumbo Shrimp in Merlot Cheese SauceTrying to figure out what to have for dinner can be frustrating. Sometimes I feel like we have the same things all the time, over and over.

Roast chicken, pork butt roast, spaghetti, meatloaf, eggs, beans, yawn.....Don't get me wrong, I love all of those meals but I get a little bored with them at times.

So this morning when I went into the freezer to pull something out, I was quite excited to see a package of jumbo shrimp left over from Christmas. Yippee!

The following recipe took about 30 minutes to prepare. Basically as long as it took the rice to cook.

Jumbo Shrimp in Merlot Cheese Sauce

1 Cup rice
2 Cups water

Start rice cooking while you prepare the rest of the meal.

1 Tablespoon butter or margarine
1 Cup sliced mushrooms
1 tsp crushed garlic

Saute mushrooms and garlic in butter until mushrooms are soft. Reduce the heat to medium.

125 grams (1/2 package) cream cheese, diced
1/4 Cup Merlot (red wine)

Add the cheese and wine and continue to heat until the cream cheese has almost melted.

1/4 Cup Parmesan cheese
1/2 Cup grated white cheddar (or other white cheese)
1/4 tsp. onion powder
1 tsp. dried parsley
1 Cup milk

Add the above 5 ingredients and heat until cheese has melted. Do not boil or the milk will separate. Reduce heat to simmer.

1 Tablespoon butter or margarine
1 pound/454 grams cooked jumbo shrimp (tails removed and drained of water)
1 tsp crushed garlic
1 green onion, chopped

In another fry pan, melt the butter and saute the shrimp and garlic together until warm. Add to cheese sauce and stir. Sprinkle with green onion, serve on a bed of rice and with a side of veggies or a salad.

This dish makes 4 average servings.

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