Categories: Appetizer

Ingredients

• 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
• 1 cup shredded Gouda Cheese
• 1 (13-ounce) bag thick corn tortilla chips
• Garnish with chopped tomatoes, onions, or jalapeños

Directions

1. 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.

2. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, ½ cup Cheddar and Gouda.

3. 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 into microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.)

4. Serve immediately.

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