Shrimp Con Queso Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

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.

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.

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!