Ingredients
- 1-3/4 lb. velveeta
- 2 - boil-in-bag of rice (cooked as directed on pkg)
- 1 - lb bag of (31-50 ct) shelled frozen shrimp - thawed and tails removed
- 1 - can Rotel
- 1/2 stick butter
- 1/2 - package of McCormick Taco seasoning
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Mari's Shrimp Verecruz
Time: 15 minutes prep, 25 minutes cook
Servings: 6 bowls
Directions
- Spray dish with Pam
- Cut velveeta into cubes and partially melt in microwave
- Add Shrimp,rice, and rotel to dish and mix
- In another bowl mix the butter and taco mix and microwave until melted
- Add to the Dish and mix
- Bake at 350 for 20 -25 minutes
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Summary
Years ago I went to a popular restaurant and the served a Shrimp Verecruz. They eventually closed down and I tried for a long time to duplicate it. I believe I got as close to it as possible only because one year we had a family gathering and I brought this with me. My neice took a bite and said "Oh my gosh! This is just like the Shrimp Verecruz at Pancho's"
You can serve it as a dip with chips or as a main dish with refried beans and pico de gallo and chips on the side.
