Crockpot Cheesy Louisiana Shrimp Dip

[Renee]

Ingredients:

1-2 slices bacon
1 medium onions, chopped
1 clove garlic, minced
4-6 jumbo shrimp, peeled and deveined (or you can use a can of tiny shrimp...Heaven forbid! but honestly they're easier to deal with when camping)
1 medium tomato, peeled and chopped
3 cups shredded Monterey Jack cheese (or for creamer texture use Velveeta)
4 drops Tabasco sauce
1/8 teaspoon cayenne pepper
1 dash black pepper

Directions:

1) Cook bacon until crisp. Drain on paper towel.
2) Saute onion and garlic in drippings until soft. Drain on paper towel.
3) Coarsely chop the shrimp.
4) Crumble bacon and place in a crockpot along with the other ingredients.
5) Cover and heat on low setting for about 1 hour, until the cheese is melted.
6) Thin with milk if too thick. Serve with chips.

[Steve and Cill]

Renee, have you ever substituted crab meat for the shrimp?

[Renee]

No, but I don't see why you couldn't