Let this be your go-to recipe for the next pot luck, BBQ, tail-gating or shower because it is a crowd pleaser! Feel free to add a bit of lemon, green onion or Sal and Judy’s Italian Seasoning for an extra zing! You can make it ahead of time and I even think it taste better after being refrigerated overnight.
Place the Creole Italian Pasta Sauce in a heavy 3-quart saucepan over medium heat. Stir in the diced Velveeta and minced shrimp. Simmer, stirring often, until cheese has completely melted, about 8 minutes. Serve in a chafing dish or crock pot over low heat to keep warm.
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