Shrimp Con Queso Skillet (Print Version)
# Ingredients:
→ Shrimp Fajitas
01 -
3 tablespoons taco seasoning
02 -
450 grams (1 pound) shrimp, thawed, deveined, and shelled
03 -
1.5 cups mixed bell peppers, sliced
04 -
2 tablespoons olive oil
05 -
1 cup mushrooms, sliced
06 -
1 cup red onion, thinly sliced
→ Queso Sauce
07 -
57 grams (2 ounces) cream cheese, softened
08 -
60 grams (1/2 cup) white American cheese, shredded
09 -
180 grams (1.5 cups) pepper jack cheese, shredded
10 -
60 millilitres (1/4 cup) heavy cream, and more for thinning if you like
# Instructions:
01 -
Toss the cooked shrimp and veggies right back into the skillet. Stir so everything gets covered in the cheesy sauce. Dish it up right away.
02 -
Now, sprinkle in a handful of the shredded pepper jack and white American cheese, a little at a time (think 60 grams per go). Stir as you go until it’s all melted and looks smooth. Want it thinner? Splash in more cream.
03 -
Turn down the heat to low. Pop in the cream cheese with the heavy cream and keep stirring until it’s a silky sauce without clumps.
04 -
Toss the shrimp with taco seasoning into the frying pan. Stir to coat every piece and let it cook for about 2–3 minutes—shrimp cooks fast. Take the shrimp and veggies out when they’re done. Set 'em aside for now.
05 -
Get that large skillet hot with olive oil over medium. Throw in the bell peppers, onions, and mushrooms. Let them cook, stirring sometimes, for about 5–6 minutes till they’re nice and soft.
# Notes:
01 -
No taco seasoning around? You can whip up your own with stuff like chili powder, paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper.