| 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 |
tb |
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
1. 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.
2. 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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