This recipe is part of our feature highlighting Black History Month 2023! Follow along throughout the month to catch more incredible recipes from Black food content creators and chefs to learn a little more about the history of Black foodways and traditions.
- 1 pound peeled and deveined shrimp, tails off
- 1 tablespoon butter or olive oil
- 1/ 2 cup shredded cheddar cheese, off the block
- 1/ 2 cup sour cream
- 8 ounces softened cream cheese
- 1/ 2 large white onion, chopped
- 2 jalapeño peppers, seeds removed to reduce the spice level
- 1/ 2 large green pepper, chopped
- 5 garlic cloves, finely chopped
- 4 ounces Boursin garlic & herb cheese, (or 2 tablespoons mayonnaise)
- 1 cup shredded melting cheese, shredded queso blanco cheese, queso quesadilla, Oaxaco, or asadero cheese
- 1/ 2 teaspoon garlic powder
- 1/ 2 teaspoon Blackening seasoning
- 1/ 4 teaspoon black pepper
- 1/ 8 teaspoon fine kosher salt
- Tortilla chips, for serving
Preheat oven to 350° F.
Heat olive oil in a medium to large skillet on medium heat. Add shrimp, blackening seasoning (or salt and pepper to taste if you don't used blackened seasoning). Cook shrimp until they are opaque and fully cooked.
Rough chop shrimp into pieces (reserve a few whole/uncut shrimp for the dip), then add to a large mixing bowl. Add fresh chopped jalapeños, garlic, onions, and bell peppers to the bowl.
In another mixing bowl, combine cheddar cheese, melting cheese, sour cream, mayonnaise, and cream cheese, garlic powder, and blackened seasoning.
Fold cheese mixture in with the shrimp and vegetables. Once mixture is well combined, pour mixture into your baking dish.
Bake for 20-25 minutes or until golden brown and bubbly.
Serve with tortilla chips and ENJOY!