1 lb. 70/90 count Louisiana Select Shrimp (P&D)
3 slices thick bacon
1 small onion diced
1 jalapeno minced
2 cloves garlic minced
1 can Rotell tomatoes
1 lb. Velveeta cheese
3 tsp Cajun seasoning
1 lime juiced
Cook bacon in medium size pan until crispy. Remove bacon and save for later. Sauté onion, garlic, and jalapeno in the remaining bacon grease for about 3 minutes or until soft. Add rotel l tomatoes and cook until it comes to a light boil.
Add cheese cubes stirring constantly until melted.
Add lime juice to shrimp. Season shrimp with creole seasoning and add to cheese mixture. Bring to a boil for 3 minutes then reduce to simmer.
Crumble bacon and add ½ to queso and use remaining for topping.
Simmer for 5 minutes. Keep queso on low in a small crock pot to keep warm.
Serve with tortilla chips and additional toppings like green onions, sour cream, and guacamole.
Chef Johnnie G