Mardi Gras is here! You know I require lots of delicious Mardi Gras party food to feed all our hungry revelers, and I’m sure you do, too. And the food must be substantial. After all, we need something hearty to keep our strength up, and celery sticks are simply not equal to the task. Mardi Gras is a marathon, not a sprint. Spicy Shrimp Queso is always a terrific choice.
Before anybody asks, yes, Spicy Shrimp Queso can be made with crawfish if you absolutely insist. And also, yes, if you don’t have Mardi Gras where you live, this dip is terrific for all sorts of occasions: ball games, pool parties, bunco, poker night, brunch, Wednesday, you name it.
You can dress Spicy Shrimp Queso up or down: put it in a silver chafing dish and serve it with slices of toasted French bread, or put in any random bowl and plop a bag of tortilla chips–or Fritos® Scoops–nearby, and it’s just as good.
The recipe is easy. And delicious. Make it!
(I’m Carnival busy! Gotta run! Loveyameanitbye!)
Spicy Shrimp Queso
Ingredients
- 2 T. butter
- ½ lb. shrimp, peeled, deveined, and roughly chopped
- 1-2 scallions, thinly sliced
- 1 10 oz. can diced tomatoes and chilies, very well drained
- 1 lb. Velveeta®, cubed (I used Velveeta® Queso Blanco)
- 1 t. Creole seasoning
- ½ t. smoked paprika
- ½ cup milk
- 1 cup shredded or shaved parmesan
- 2 T. dry sherry
Instructions
- Sauté the chopped shrimp in the butter over medium heat only until the shrimp are uniformly pink. Turn the heat to low.
- Add the scallions, tomatoes and chilies, cubed Velveeta, Creole seasoning, and smoked paprika. Cook, stirring frequently until the cheese is melted.
- When the Velveeta is melted add the milk. Stir until well combined and smooth. Turn off the heat and add the parmesan and stir until smooth again. Stir in the sherry.
- Serve with French bread, crostini, tortilla chips, or corn chips.
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