Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
339
Calories
37g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 slice bacon
- 3 medium onions, chopped
- 1 clove garlic, minced
- 4 jumbo shrimp, peeled and de-veined
- 1 medium tomato, peeled and chopped
- 3 cups shredded Monterey jack cheese
- 4 drops hot sauce
- ⅛ teaspoon cayenne pepper
- 1 dash black pepper
Directions
1
Cook bacon until crisp. Drain on paper towel.
2
Sauté onion and garlic in drippings until soft. Drain on paper towel.
3
Coarsely chop the shrimp.
4
Crumble bacon and place in a crockpot along with the other ingredients.
5
Cover and heat on low setting for about 1 hour, until the cheese is melted.
6
Thin with milk if too thick.
7
Serve with chips.
8
Category:Dip Recipes
9
Category:Crock Pot Recipes
10
Category:Shrimp Recipes
11
Category:Jack cheese Recipes
Recipe sourced from
fandom