Shrimp Con Queso Food

SHRIMP CON QUESO

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a medium saucepan heat 1 Tbsp. of the oil over medium. Add 1/2 cup of the onion, half of the serrano pepper, and one-third of the garlic. Cook and stir 4 to 5 minutes or until tender. Stir in beans, 1/4 tsp. of the salt, and 1/8 tsp. of the black pepper; heat through. Remove from heat; cover to keep warm.
• Preheat broiler. In a 10-inch oven-going skillet heat remaining 1 Tbsp. oil over medium-high. Add remaining onion, serrano pepper, and garlic; cook and stir 3 to 4 minutes or until tender. Stir in shrimp and remaining 1/4 tsp. salt and 1/8 tsp. black pepper. Cook 2 to 3 minutes or until shrimp are opaque, turning once.
• Sprinkle shrimp mixture with cheese. Broil 4 inches from heat 1 to 2 minutes or until cheese is melted and starting to brown.
• Spoon shrimp mixture over warm bean mixture and sprinkle with cilantro. Serve with lime wedges.

SHRIMP CON QUESO

Steps:

• In a medium saucepan, heat the oil over medium heat.
• Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
• (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
• In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
• Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
• Transfer to a mini crockpot or fondue pot.
• Serve warm, with the tortilla chips for dipping.

SEAFOOD QUESO DIP

Steps:

• In a medium saucepan, heat the evaporated milk over medium-high heat until simmering.
• Throw in the cheese and whisk until melted. Stir in the tomatoes, cumin and Crab Delights and stir until heated through.
• Transfer to a small slow-cooker, fondue pot or keep warm on a hot plate.
• Top with sour cream, guacamole and Pico de Gallo, cilantro and serve with tortilla chips.

SHRIMP CON QUESO

Steps:

• Heat a large skillet to medium heat, then add in your olive oil.
• Add the bell peppers, onion and mushrooms. Sauté the vegetables for 5-6 minutes until tender.
• Add the shrimp and taco seasoning and toss to coat everything evenly with the spices. Sear the shrimp 2-3 minutes until cooked through, then remove from skillet and set aside.
• Reduce the heat to low, then add the cream cheese, and heavy cream. Stir to make a smooth sauce with few clumps.
• Add the shredded cheese in small increments (about 1/2 cup at a time), stirring continuously. Stir until all cheese is melted and incorporated into the sauce. (Optional: If you like a thinner sauce, add additional heavy cream or milk until it's the way you like it.)
• Finally, add the shrimp and veggies back to the skillet skillet, stirring to cover each piece in the queso. Serve immediately.

SHRIMP ENCHILADAS CON QUESO

Steps:

• 1. Peel and devein the shrimp. Set aside and keep cold.
• 2. Saute the sweet red pepper and the next 8 ingredients in 1/4 cup butter in a large saucepan over medium heat until tender. Add the half and half; bring to a boil. Reduce the heat, and simmer, uncovered, for 3 minutes. Add 1 cup of the cheese, stirring until the cheese melts. Remove from the heat, stir in the sour cream. Set aside.
• 3. Saute the reserved shrimp and 1/2 cup green onions in 1/4 cup butter in a large skillet over medium heat until the shrimp turn pink and the green onions are tender. Stir in half of the chopped tomato and half of the reserved cheese sauce. Remove from heat.
• 4. Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll up the tortillas tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
• 5. Pour the remaining cheese sauce over the tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Sprinkle with the remaining 2 cups of cheese, 1/2 cup green onions, and remaining chopped tomatoes. Enjoy!

SHRIMP CON QUESO DIP

Steps:

• Combine all ingredients except shrimp in top of large double boiler. Heat, stirring frequently, until cheese is melted and mixture is well blended. Add shrimp to cheese mixture. Pour into chafing dish. Serve with large corn chips. Makes approximately 11 cups.
• Dip may be frozen for up to 6 weeks.