awesome shrimp, spinach and artichoke dip
This recipe is something I used when I was in the restaurant business years ago and modified to my own tastes. It's thick and creamy and has become my family's most requested dish. It has a very mild Cayenne Pepper kick a second or two after you swallow, but it is not what I would consider spicy so don't be scared off. You can drop the Cayenne to a 1/4 tsp if you don't like spice or bump it up a little if you want more kick. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE! Mangia!
prep time
40 Min
cook time
20 Min
method
Stove Top
yield
party platter yeilds about 4lbs but it goes fast!
Ingredients
- 1 quart half and half
- 4 ounces white wine (i prefer something deep and oaky)
- 4 ounces butter
- 4 ounces shallots
- 1/2 cup flour
- 1 can artichoke hearts, canned 14oz
- 1 1/4 pounds raw shrimp, p&d 61-70 count
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper (fresh ground or table grind)
- 8 ounces spinach, julienne cut
- 2-3 packages french bread loaves
- 1 pound mozzarella cheese shredded
- 2 tablespoons parmesan chees, grated
- 2-3 dashes paprika
How To Make awesome shrimp, spinach and artichoke dip
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Step 1I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
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Step 2Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
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Step 3In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
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Step 4In a large high side rondo or skillet sauté butter and shallots until translucent.
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Step 5Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
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Step 6Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
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Step 7Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
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Step 8Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn’t scorch.
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Step 9Remove from heat and transfer to either one large shallow pan (2” deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
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Step 10Cover and store in refrigerator overnight.
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Step 11Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn’t browned)
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Step 12Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
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Step 13Mangia! - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Dips
Category:
Seafood Appetizers
Category:
Spreads
Keyword:
#artichokes
Keyword:
#shrimp
Keyword:
#spinach
Keyword:
#Party
Keyword:
#dips
Keyword:
#appetizers
Keyword:
#Awesome
Keyword:
#Spreads
Keyword:
#Artichoke
Keyword:
#Dip
Keyword:
#Appetizer
Keyword:
#Spread
Keyword:
#party platter
Ingredient:
Seafood
Method:
Stove Top
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