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Recipe Contest Winner – Donna Ryan

6 servings

Ingredients:

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  1 pound Contessa (any-size) Cooked Tail-Off Shrimp

  
  


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  2 tablespoons butter

  
  


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  1 onion, chopped

  
  


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  1 garlic clove, minced

  
  


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  16 ounce jar medium heat chunky tomato salsa

  
  


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  14 1/2 ounce can creamed corn

  
  


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  4 cups chicken stock

  
  


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  1 pound Monterey pepper jack cheese, shredded

  
  


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  1 ripe avocado, cubed

  
  


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  Salt and pepper to taste

  
  

Steps:

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  In a large saucepan melt butter over medium heat and sautee onion & garlic until translucent.

  
  


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  Add salsa, corn and chicken stock. Reduce heat and simmer until hot. Add shrimp and simmer until shrimp are warm.

  
  


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  Stir in cheese and simmer until cheese is melted.

  
  


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  Add salt and pepper to taste.

  
  


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  Pour into serving bowls and garnish with avocado.

  
  


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  For a mild version, use plain jack cheese, mild salsa or both.