Makes 3-cup servings
Time: 20 minutes
Cooking Time: LOW 1 hour
1 slice bacon
3 onions, chopped
1 clove garlic,
4 jumbo shrimp, peeled and deveined
1 tomato, peeled and chopped
3 cup shredded Monterey Jack cheese
1 teaspoon Tabasco Sauce
1/2 teaspoon cayenne pepper
& Pepper to taste
In a skillet, add the bacon and cook
until crisp. Drain on a paper towel. To the skillet, add the onion and
garlic. Saute in the bacon drippings until
soft. Drain on a paper towel. Chop the shrimp.
In the 3 to 4-1/2 quart slow
crumble the bacon and add in the onion and garlic. Next, add in the tomato, cheese,
Tabasco, cayenne pepper, salt and pepper.
Cover and cook on LOW for 1 hour or
until the cheese is melted.