Ingredients

The following ingredients have 4 Servings
  • 1/4 teaspoon(s) Italian seasoning
  • 1/8 teaspoon(s) cayenne pepper
  • 1/4 teaspoon(s) garlic powder
  • 1/8 teaspoon(s) ground black pepper
  • 1/4 teaspoon(s) salt
  • 1 tablespoon(s) olive oil
  • 3 tablespoon(s) unsalted butter
  • 1/8 cup(s) minced shallot
  • 3/4 teaspoon(s) minced garlic
  • 3/4 pound(s) medium shrimp, peeled and deveined, tails removed (about 24)
  • 1 tablespoon(s) chopped chives
  • 1 tablespoon(s) all-purpose flour (plus 1 teaspoon more)
  • 1 cup(s) milk
  • 1/3 cup(s) heavy cream
  • 1 teaspoon(s) lemon juice
  • 1 cup(s) shredded Monterey Jack cheese
  • 1/2 cup(s) shredded Parmesan cheese
  • 1/2 cup(s) Panko bread crumbs
  • - cooking spray

Instruction

  • Preheat oven to 400F. Lightly spray a quiche pan with non-stick cooking spray.
  • In a large skillet, heat the oil and 2 tablespoons of the butter over medium-high heat. Add the shallots and garlic and saute for 1 minute. Stir in the seasoning mix. Add shrimp and cook until just turning pink (shrimp will finish cooking in the oven), about 2 minutes. Stir in the chives. Remove mixture from pan into the prepared quiche pan.
  • Add remaining tablespoon butter to pan and when melted, whisk in flour. Do not allow flour to brown. Whisk in the milk and cream and cook, whisking constantly, until mixture begins to thicken, 5 minutes. Add lemon juice and 1/2 cup of the jack cheese.
  • Remove from heat and spoon sauce evenly over shrimp.
  • Sprinkle remaining cheeses over top and then sprinkle Panko evenly over that. LIGHTLY spray Panko with cooking spray to help brown.
  • Place in oven and bake 15 minutes or until brown and bubbly. Serve over rice or pasta.