Shrimp and Artichoke Dip
"From Paula Deen's website. I haven't tried this yet-- adding it here to keep on file."
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 1 (13 3/4 ounce) can artichoke hearts, drained and chopped
- 2 egg yolks, lightly beaten
- 1 dash pepper
- 1 dash salt
- 1 teaspoon garlic powder
- 1⁄4 cup sherry wine
- 1 tablespoon Worcestershire sauce
- 1⁄4 cup grated parmesan cheese
- 1 1⁄2 cups half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 lb shrimp, cleaned, peeled, and deveined
- 1⁄4 lb fresh mushrooms
- 3⁄4 cup grated monterey jack and cheddar cheese blend (combined)
- paprika
directions
- Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve with crackers or tortilla chips.
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RECIPE SUBMITTED BY
I am a preschool teacher in Florida, here since marrying my hubby in Sept of '04. I have a stepdaughter. No kiddos of our own unless you count those with fur :-) We have 2 cats and 2 dogs who think they are cats. We are inovoled with our church and with our local American Legion post, where I cook breakfast once a month for the community, so I am always looking for new and fun breakfast/brunch ideas.
