L&N Shrimp con queso dip
3 sticks (1 1/2 cups) margarine or butter
2 cups chopped onion
1 tablespoon minced garlic
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1 1/3 cups all-purpose flour
4 cups half-and-half
1 teaspoon cayenne
1 tablespoon sugar
3 cups grated Parmesan cheese
1 teaspoon hot pepper sauce (or to taste)
1/4 cup lemon juice
2 1/2 pounds processed cheese (such as Velveeta), cut into 1-inch chunks
2 jalapeno peppers, finely chopped
2 cups sour cream
1 pound shrimp, peeled, deveined and diced
Makes about 1 gallon, 36 servings.
Melt the margarine in a large saucepan over medium heat. Saute onion and garlic until transparent, about 5 minutes. Stir in flour and cook, still stirring, 5 minutes.
Mix half-and-half with 4 cups water. Slowly pour into flour mixture, stirring constantly. Simmer 5 minutes, until thickened. Stir in cayenne, sugar, Parmesan, hot pepper sauce, lemon juice and, if needed, salt; do not allow to boil.
Add the processed cheese, stirring until melted. Reduce heat to low and stir in jalapenos, sour cream and shrimp, cooking just until flesh is pink.
Nutritional information per serving: 298 calories (69 percent from fat), 22.9 g fat (11 g saturated, 5.3 g monounsaturated), 67.3 mg cholesterol, 12.8 g protein, 10.3 g carbohydrates, 0.3 g fiber, 728.7 mg sodium.