Shrimp Monachina

Serves 4


  • 16 Jumbo shrimp (under 15 size)
  • 1 lb. medium mushrooms, sliced
  • 3 Tbs. butter
  • 1/2 Cup medium dry sherry
  • 1 Cup chicken broth or bouillon
  • 1 Cup all-purpose flour
  • 3 Eggs well beaten
  • 1 Cup plain bread crumbs
  • 1/2 Cup vegetable oil
  • 8 thin slices mozzarella cheese
  • Salt & Pepper to taste


  1. Peel the shrimp, then make a shallow cut lengthwise down the back and remove the vein. Rinse and pat dry, then coat with flour, eggs and bread crumbs, in that order. Heat oil in a heavy pan over medium heat and cook the shrimp about a minute on each side and remove to absorbent paper. In a separate pan, cook the mushrooms in the butter over medium heat for 2 to 3 minutes, then add the sherry and cook for another minute or two. Add the chicken broth and bring to a boil. Lower the heat, add the shrimp and cook until the sauce thickens, seasoning to taste. Transfer to a baking dish and cover the shrimp with the mozzarella slices. Place under the broiler until the cheese melts, taking care not to burn the cheese. Serve immediately.