Shrimp Queso

  • Yield 12 servings


3 pounds small shrimp, deveined and cooked
1 stick butter or margarine
1 cup chopped celery
1 cup chopped green onions, including tops
1/2 cup diced green bell pepper
4 ounces diced green chiles
16 ounces Velveeta cheese
1 can cream of celery soup
1 can cream of mushroom soup
1 can Rotel tomatoes/green chiles


  1. Saute celery, onions and bell peppers in butter or margarine.  
  2. Drain and add remaining ingredients, except shrimp.  
  3. Cook over low heat until all ingredients are blended and heated thoroughly.
  4. Add shrimp and heat until shrimp are warm.
  5. Serve over rice, pasta, baked potato or in a bread bowl.  Can also be used as a dip or topping for enchiladas or burrito if shrimp are diced.




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