Shrimp Rotel Dip

Shrimp Rotel Dip 1 pound raw salad shrimp (150+ count) 1 teaspoon Creole or Cajun seasoning, or to taste 1/2 teaspoon Old Bay seasoning 1/2 teaspoon each garlic and onion powder 1 pound raw breakfast sausage (like Jimmy Dean) 2 cans mild or original diced tomatoes with green chilies (like Rotel), drained 1 (4 ounce) chopped green chilies, undrained 1 pound original Velveeta or American cheese, cubed 1 cup shredded cheese, optional Tortilla chips Toss shrimp with Creole or Cajun seasoning, Old Bay, and garlic and onion powder; set aside. Brown sausage, drain and return to skillet. Add diced tomatoes, green chilies and cubed Velveeta, cover and cook on medium low until cheese is melted, stirring several times. Stir in shrimp, cover and cook until shrimp are pink and no longer translucent, about 5 minutes. stirring several times. Taste and adjust seasonings as needed. Hold dip over very low heat, stirring occasionally, or transfer to a small crockpot or buffet server on warm or low. Top with shredded cheese, if desired; cover and let cheese melt. Lay out a bed of tortilla chips and pour shrimp over top for nachos, or serve as a dip with tortilla chips or sturdy crackers. Cook's Notes: For extra creaminess, stir in a can of cream of shrimp or mushroom soup. May substitute ground beef, ground sausage, turkey or pork, or any combination. Substitute chopped pickled jalapeno in place of the green chilies for more fire. May also omit shrimp and substitute chopped fajita steak, turkey or cooked leftover or canned chicken.