Recipe Contest Winner – Donna Ryan
1 pound Contessa (any-size) Cooked Tail-Off Shrimp
2 tablespoons butter
1 onion, chopped
1 garlic clove, minced
16 ounce jar medium heat chunky tomato salsa
14 1/2 ounce can creamed corn
4 cups chicken stock
1 pound Monterey pepper jack cheese, shredded
1 ripe avocado, cubed
Salt and pepper to taste
In a large saucepan melt butter over medium heat and sautee onion & garlic until translucent.
Add salsa, corn and chicken stock. Reduce heat and simmer until hot. Add shrimp and simmer until shrimp are warm.
Stir in cheese and simmer until cheese is melted.
Add salt and pepper to taste.
Pour into serving bowls and garnish with avocado.
For a mild version, use plain jack cheese, mild salsa or both.
Posted on 09/29/2015 at 12:09 AM