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CHEEY NEW ORLEANS SHRIMP DIP
Cheey New orleans Shrimp dip
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INGREDIENTS
- 1 slice bacon
- 3 medium onions, chopped
- 1 garlic clove, minced
- 4 jumbo shrimp peeled ad deveined
- 1 medium tomato, peeled and chopped
- 3 cups monterey Jack cheese, shredded
- 4 drops tabasco sauce
- 1/8 tsp cayenn pepper
- dash of black pepper
- chips
DIRECTIONS
Cook bacon until crisp.
Drain on paper towel, crumble
Saute onion and garlic in bacon drippings.
Drain on paper towel
Coarsely chop shrimp
Combine all ingrediants except chips in slow cooker
Cover. Cook on low 1 hours or until cheese is melted. Thin with milk if too thick
Serve with chips
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