Ingredients
The following ingredients have 6 Servings
- 2 tablespoons butter (or olive oil)
- 8 ounces small shrimp (peeled, deveined)
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes ((adjust to taste))
- 1/4 cup sherry (or chicken broth)
- 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- Salt and freshly ground black pepper (to taste.)
- 4 ounces cream cheese (at room temperature)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained
- 1 cup shredded Cheddar Cheese cheese
- 1 cup shredded Gouda Cheese
- 1 13-ounce bag thick corn tortilla chips
- Garnish with chopped tomatoes (onions, or jalapeños)
Instruction
- In a large skillet over medium-high heat, melt butter. Add shrimp, garlic, and red pepper flakes. Cook, for about 2 minutes until pink. Stir in wine and lemon juice; season with salt and pepper, to taste. Add in drained RO*TEL diced tomatoes and chilies.
- Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup Cheddar, and Gouda.
- Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining Cheddar and Gouda cheese. Place in the microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.)
- Serve immediately.
