CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables, Dairy | Mexican | Bnr, List | 1 | Servings |
INGREDIENTS
18 | oz | Frozen, uncooked shrimp |
thawed peeled deveined | ||
2 | Cloves garlic, minced | |
1 | T | Vegetable oil |
1/2 | c | Salsa |
1/4 | c | Chopped fresh cilantro |
1 1/2 | c | 6 oz. sargento® 4 cheese |
mexican recipe blend |
INSTRUCTIONS
In 10-inch skillet over medium-high heat, cook shrimp and garlic in oil 4 minutes or until shrimp are opaque. Stir in salsa; remove from heat. Stir in cilantro; divide among 4 ovenproof ramekins, individual souffle or shell-shaped dishes, 3 to 4 inches in diameter. Sprinkle cheese evenly over shrimp mixture. Broil 4 to 5 inches from heat source 2 to 3 minutes or until cheese is bubbly and golden brown. 4 main dish or 8 appetizer servings. *Note: 1-1/2 pounds uncooked shrimp in shell yields about 18 ounces peeled, deveined shrimp. Recipe by: Sargento® Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 533
Calories From Fat: 173
Total Fat: 19.4g
Cholesterol: 643mg
Sodium: 3672.5mg
Potassium: 1044mg
Carbohydrates: 15.2g
Fiber: 2.5g
Sugar: 4g
Protein: 72.1g