Shrimp Con Queso Dip Recipes

QUESO DIP (MEXICAN CHEESE DIP)

Steps:

• Place cheese and cornflour in a bowl, toss to coat.
• Melt butter over medium heat in a large saucepan or small pot.
• Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned.
• Add tomato (including juices) and cook for 2 minutes until tomato is slightly softened.
• Add evaporated milk and cheese. Stir, then add chiles and Spices.
• Stir until cheese melts and it becomes a silky sauce.
• Add salt to taste - amount required depends on saltiness of cheese used - and stir through coriander.
• Stir in milk or water to adjust consistency (I use 2 tbsp) - the dip thickens when it cools, and milk can be added later to adjust to taste.
• Remove from heat. Serve warm or at room temperature - it will be soft and scoopable even when it cools.
• Store in the refrigerator. When refrigerated, it becomes the consistency of the cheese spread sold in jars that are not in the refrigerator section. Reheat in microwave and adjust consistency as desired with a tiny bit of milk. If you add too much, just put on stove again until it thickens.

CRAWFISH QUESO

Steps:

• Melt butter in a large skillet. Add onion and andouille sausage and cook 3 to 4 minutes.
• Add crawfish, diced tomatoes, Creole seasoning and garlic. Cook 2 minutes. Keep warm.
• In a medium saucepan heat milk until it just starts to simmer. Add Velveeta. Stir until melted. Add Colby Jack cheese and stir until melted.
• Add crawfish mixture and mix in. Sprinkle with green onions and serve.

CRAWFISH QUESO

Steps:

• Heat milk on low-medium heat for 4-5 minutes. Preheat oven to 350°.
• Add the cubed Velveeta cheese into the milk slowly and stir. Cook on low-medium heat until fully combined. Remove from heat.
• Season the crawfish tails with the Cajun seasoning and cook on medium heat in non-stick skillet for 7 minutes. Repeat this step for the andouille sausage.
• Add the Rotel, crawfish, and sausage to the cheese mixture and stir thoroughly.
• Transfer to an oven-safe dish, pan, or pot. Top with shredded cheese. Then bake in 350 degree oven for 4-5 minutes, until cheese is melted.
• Take out of the oven and let cool slightly. Serve hot.

SEAFOOD ENCHILADAS CON QUESO

Steps:

• Melt 1/4 cup butter in a large saucepan over medium heat. Cook and stir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano in the melted butter until peppers are tender, about 5 minutes. Season with salt, white pepper, and cayenne pepper.
• Pour half-and-half into pepper mixture and bring to a boil, scraping any brown bits from the bottom of the pan. Reduce heat to medium-low; simmer until slightly thickened, about 3 minutes.
• Slowly stir 1 cup Monterey Jack cheese into the cream sauce until melted, about 5 minutes; remove from heat.
• Stir sour cream into the sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a large skillet over medium-high heat. Cook and stir shrimp, scallops, and 1/2 cup green onion in melted butter until shrimp begin to turn pink, about 2 minutes.
• Stir 1 chopped tomato and half the cream sauce into shrimp mixture.
• Spoon about 1/3 cup shrimp mixture onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in 9x16-inch baking dish.
• Pour remaining sauce and any remaining shrimp mixture and over enchiladas.
• Cover baking pan with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Remove foil and sprinkle enchiladas with 2 cups Monterey Jack cheese.
• Return baking dish to oven; bake until cheese is melted, about 5 minutes.
• Scatter 1/2 cup green onion and remaining chopped tomato over enchiladas to serve.

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.

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.

FIREBIRD'S LOBSTER SPINACH QUESO DIP

Steps:

• CHOP SPINACH AND LOBSTER. SAUTE IN CANOLA OIL GARLIC/SHALLOT MIX UNTIL SOFT. ADD CREAM CHEESE, TOMATO SAUCE, CREAM AND JACK CHEESE AND SHRIMP BASE. MELT CHEESE AND WHISK TOGETHER UNTIL BLENDED. ADD LOBSTER AND SPINACH. SIMMER ABOUT 15 MINUTES UNTIL HEATED THROUGH.