Servings
6

Ingredients:
3 medium onions, chopped
1 garlic clove, minced
4-6 jumbo shrimp, peeled and de-veined
1 medium tomato, peeled and chopped
3 cups shredded Monterey jack cheese
4 drops drops hot sauce
1/8 tsp cayenne pepper
A dash black pepper
Salt to taste
paprika for sprinkling

 

Sauté onion and garlic in olive oil. Drain on paper towel. Coarsely chop the shrimp and place in a crockpot along with the other ingredients. Cover and cook on low heat for about 1 hour, until the cheese is melted.

 

Sprinkle paprika over the dip and serve with chips or toasted baguette.