• 2 pounds Shrimp
  • 1/3 jar Herb Infused Basting Oil
  • 1 jar Better Than Good Bacon Jam
  • 1 jar Cookwell & Company Queso
  • 1 jar Texas on the Plate Soppin’ Sauce

Peel and devein Shrimp, if needed.  Saute Shrimp in Basting Oil over medium high heat until just beginning to turn pink.

Add Soppin Sauce’, Queso and Bacon Jam

Mix to incorporate and heat until bubbling and Shrimp are done.

Serve over Poblano & Corn Rice

  1. coastalcrone says:

    This is delightful! I would never have thought of shrimp and queso! You always work your magic beautifully, Chef Emil!

  2. belocchio says:

    Shrimp always needs a little help in the flavour department – at least I think so. Shrimp loves to be coaxed with tiny explosions of flavour. Just little tickles on the taste buds. This dish fits the bill in all departments. Virginia

  3. Pamela says:

    I tried this and it turned out great. If I substituted a real cheese for the queso sauce though, what type of cheese would you suggest? And since I want to loose weight for the upcoming bathing suit season, could you suggest a lower fat cheese that would still give this dish a lot of flavor? I like spicy cheeses too.

    • Chef Emil says:

      If you are looking for a lower fat cheese the Queso is the perfect answer. It is FAT FREE and SUGAR FREE. If you want real cheese then go for a provolone and add some red pepper flakes or try the Cookwell & Company New Orleans BBQ Shrimp Sauce it is spicy and wonderful.

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