1 slice bacon (fried crisp and crumbled),(Reserve grease)
3 medium onions, chopped
1 garlic clove, minced
4 jumbo shrimp, peeled, deveined and coarsely chopped
1 medium size tomato, peeled and chopped
3 cups Monterrey Jack cheese, shredded
4 drops Tabasco sauce
1/8 tsp cayenne (red) pepper
dash of black pepper
Directions:
Saute onion and garlic in bacon drippings. Drain on paper towel
Combine all ingredients except shrimp in slow cooker.
Cover and cook on LOW 1 hour or until cheese is melted.
Thin with milk if too thick. Serve with chips.
Yield: 3 to 4 cups
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