What’s Cooking in Gail’s Kitchen? Food for Sharing: Deveined Shrimp Queso! As the nights turn cool, cozy up around the fire with warm appetizers that are sure to please. Save prep time by beginning with precooked shrimp. It takes all the worry out of wondering if the shrimp is cooked through. I find the convenience of having frozen shrimp on hand an advantage. You will, too.

DEVEINED SHRIMP QUESO

Ingredients:

2 tablespoons lemon olive oil

1 pound jumbo shrimp, cooked, peeled, and deveined

1/8 teaspoon seasoned salt

1/2 teaspoon seafood seasoning

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

1/4 cup tequila

1/4 cup margarita mix, liquid

1/2 teaspoon cornstarch

1 tablespoon water

3/4 cup Monterey Jack cheese, shredded

1/4 cup Romano cheese, shaved

Fresh dill

Tortilla chips

Crostini

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil, shrimp, seasoned salt, seafood seasoning, garlic powder, and red pepper flakes. Cook 5 minutes; turn and cook 2 minutes longer. Reduce heat to simmer. Cover shrimp with tequila and liquid margarita mixture. Add butter. Cook 5 minutes. Transfer shrimp to an ovenproof casserole dish. Arrange in single layer. Mix the cornstarch and water until smooth. Bring pan drippings to a boil. Gradually add cornstarch mixture. Stir constantly as sauce thickens. If necessary, add more water. Pour sauce over shrimp. Cover with Monterey Jack cheese, spreading evenly. Top with shaved Romano cheese. Bake for 20 minutes or until cheese is golden and bubbly. Garnish with fresh dill. Serve warm with tortilla chips or crostini.