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Add a photoYears ago I went to a popular restaurant and the served a Shrimp Verecruz. They eventually closed down and I tried for a long time to duplicate it. I believe I got as close to it as possible only because one year we had a family gathering and I brought this with me. My neice took a bite and said "Oh my gosh! This is just like the Shrimp Verecruz at Pancho's"
You can serve it as a dip with chips or as a main dish with refried beans and pico de gallo and chips on the side.
Ingredientes
- 1-3/4 lb. velveeta
- 2 - boil-in-bag of rice (cooked as directed on pkg)
- 1 - lb bag of (31-50 ct) shelled frozen shrimp - thawed and tails removed
- 1 - can Rotel
- 1/2 stick butter
- 1/2 - package of McCormick Taco seasoning
Direcciones
- Spray dish with Pam
- Cut velveeta into cubes and partially melt in microwave
- Add Shrimp,rice, and rotel to dish and mix
- In another bowl mix the butter and taco mix and microwave until melted
- Add to the Dish and mix
- Bake at 350 for 20 -25 minutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 469 | |
| Calories from Fat 329 | 70% |
| Total Fat 36.74g | 46% |
| Saturated Fat 23.89g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 2073mg | 86% |
| Potassium 445mg | 13% |
| Total Carbs 13.22g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 10.8g | 7% |
| Protein 21.64g | 35% |
