Ingredients
- 1/4 cup butter
- 1 medium onion, chopped
- 2 garlic cloves, optional (garlic lovers use more)
- 1/4 teaspoon cayenne pepper, or adjust to taste
- 2 cans (10 3/4 ounce each) condensed cream of potato soup, undiluted
- 3 1/2 cups light cream
- 1 to 1 1/2 pounds medium-size fresh shrimp, peeled and deveined
- 1 cup shredded Monterey Jack cheese
- Lemon juice, to taste
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Melt butter in a Dutch oven over medium heat; add onion, and cook until tender (about 3-4 minutes).
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Step 2: Add in garlic and cayenne pepper and cook for 1-2 minutes.
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Step 3: Stir in condensed soups, light cream cream or milk; bring to a boil over medium heat stirring constantly.
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Step 4: Add shrimp, then reduce heat and simmer stirring often (abot 5-7 minutes or just until shrimp turn pink) then season with salt and pepper.
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Step 5: Add in the lemon juice starting at 2 teaspoons and adding in more to taste.
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Step 6: Stir in cheese until melted, then serve immediately.
We hope you enjoy this recipe!
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