Servings: 6
Ingredients:
- 3 medium onions, chopped
- 1 garlic clove, minced
- 4-6 jumbo shrimp, peeled and deveined
- 1 medium tomato, peeled and chopped
- 3 cups shredded Monterey Jack cheese
- 4 drops hot sauce
- 1/8 tsp cayenne pepper
- A dash of black pepper
- Salt to taste
- Paprika for sprinkling
Instructions:
1. Sauté Onion and Garlic:
- In a skillet, sauté the chopped onions and minced garlic in olive oil until they are soft and translucent. Drain excess oil on a paper towel.
2. Prepare Shrimp:
- Coarsely chop the jumbo shrimp and set them aside.
3. Combine Ingredients in Crockpot:
- In a crockpot, place the chopped shrimp along with the sautéed onions and garlic.
- Add the chopped tomato, shredded Monterey Jack cheese, hot sauce, cayenne pepper, black pepper, and salt to taste.
4. Cook in Crockpot:
- Cover the crockpot and cook the mixture on low heat for about 1 hour, or until the cheese is fully melted and the dip is heated through.
5. Serve:
- Once cooked, sprinkle paprika over the dip for added flavor and visual appeal.
- Serve the cheesy shrimp dip warm with chips or toasted baguette slices.
Enjoy!
