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Ingredients
- 2 packs frozen small shrimp, deveined and peeled
- 2 tablespoons unsalted butter
- 2 tablespoons garlic, minced
- 1 teaspoon iodized salt
- ½ teaspoon black pepper, ground
- 3 cups Caramba! Tomato Salsa Regular or Hot
- 400g cream cheese, softened and sliced into cubes
- 1 cup sour cream
- 1 cup quick melt cheese, shredded, and divided into two equal parts
- 1/4 cup fresh parsley, chopped
Instructions
- Pre-heat oven at 400°F (200°C) for 10 minutes.
- Defrost shrimp and rinse with water. Strain and pat dry using a paper towel.
- Melt butter in a large skillet over medium-high heat. Sauté garlic until the color turns light brown.
- Add shrimp and cook until the color turns pink. Season with salt and pepper.
- Pour Caramba! Tomato Salsa and let it simmer for 5 minutes stirring occasionally.
- Remove the skillet from the heat and stir in cream cheese, sour cream, and half of the quick melt cheese.
- Spread mixture into a lightly greased baking dish. Top with the remaining quick melt cheese and parsley.
- Place in the oven and bake for 15 to 20 minutes or until bubbly and golden.
- Serve with nachos or baguette.
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