Shrimp and Artichoke Dip

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1/4 cup grated Parmesan
  • 1/4 cup sherry
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Dash salt
  • Dash red pepper
  • 2 egg yolks, lightly beaten
  • 1 (13 3/4- ounce) can artichoke hearts, drained and chopped
  • 1 pound shrimp, cleaned, peeled, and deveined
  • 1/4 pound fresh mushrooms, chopped
  • 3/4 cup grated Cheddar and Monterey Jack cheese (combined)
  • Paprika, to taste
Directions

Preheat oven to 350 degrees F.

Melt butter in saucepan over medium heat. Blend in flour to make a roux. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan, sherry, Worcestershire sauce, garlic powder and salt and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to the 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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    i think it was delisious i dont have any complains about this dish was verry good :
    I ever so slightly modified this recipe, and it is fabulous. I adjusted the flour and cream ratio, but the sauce HAS to be fully-cooked or it will taste 'raw' and become watery. An experienced cook knows this about a white sauce. Also, drying the shrimp and veggies really cuts down on any excess moisture. Try it again.......... It's great. 
     
    Paula's Shrimp and Artichoke Dip 
    2 tablespoons butter  
    4 tablespoons all-purpose flour  
    2 cups half-and-half  
    1 cup grated Parmesan  
    1/4 cup sherry  
    1 tablespoon Worcestershire sauce  
    1 teaspoon garlic powder  
    Dash salt/red pepper  
    2 egg yolks, lightly beaten  
    1 (13 3/4- oz) can artichoke hearts, well-drained/chopped 
    1 8 oz. can water chestnuts, well-drained/chopped  
    1 pound medium shrimp, peeled/deveined  
    1/4 pound fresh mushrooms, finely chopped 
    1 cup grated combined Cheddar/Monterey Jack cheese  
    Paprika, to taste  
    Preheat oven to 300F. Turn oven off; mix together artichoke hearts, shrimp, mushrooms; and spread out on a baking sheet allowing mixture to dry in the oven for 30 minutes. Set aside. This step significantly reduces the moisture content. Meanwhile, melt butter in saucepan over medium heat. Blend in flour to make a roux, and cook until mixture bubbles. Add half-and-half all at once, whisking constantly until sauce comes to a full boil, is thickened/smooth, thereby eliminating the raw flour taste. If the bechamel doesn't come to a full boil, it will not set up properly. Reheat oven to 350F. Add in the Parmesan, sherry, Worcestershire sauce, garlic powder, salt and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to the cheese sauce. Then place shrimp mixture in a baking dish and pour on the sauce. Sprinkle top with grated cheese and paprika. Bake for 30-35 minutes. Serve with crackers or tortilla chips.
    this recipe is awful and gave me and my family diarrhea.
    A friend made this for Christmas Eve and it was everyone's favorite. Rich and a great flavor. When I make it myself, I'll skip the shrimp (low funds) and add more artichokes and mushrooms. I'm sure it will still be great.
    I followed the directions exactly... it did not come out watery! It was absolutely delicious and I received many good complements about it! I loved it and so did everyone else! I will definitely be making this again!!!
    I have made this dip twice, once for a friend's baby shower and once for a happy hour at a coworker's home and it have received rave reviews both times. I don't add the sherry and I make sure I get my sauce good and thickened before adding it to the other ingredients. Doing that, and letting it rest for a little bit before serving (I think for me it was about 45 minutes to drive to her home) made it the perfect consistency.
    Whenever I make a bechamel sauce which is the base here it 4 ounces butter and 4 ounces flour to to cups of cream. I often have add liquid because it got to thick.
    I read several recipes before deciding to try this one. I'm no novice to cooking, and I was very disappointed with how watery this dip came out. The taste was good, it looked great coming out of the oven, but once you dipped into it, it separated and was watery. There is quite a bit of liquid in this recipe between the cream, sherry, artichokes (even though drained), shrimp that releases water. Is there something missing in this recipe that is supposed to bring this all together? This was expensive to make, it tasted good, but I would not recommend this or attempt to make this again. Your string bean casserole was a huge hit though. Smile
    I made the shrimp & artichoke dip last night for my family. It was good but not great, they all liked it a lot. Definitely a bit soupy at first, letting it "set up" helps with that. But it's a very expensive dish to make & for it not to be out of this world fabulous, it's not worth it to me! I'm glad I tried it, love Paula's recipes, but won't repeat this one!
    Hate to say it but I'm thinking the problem others are having is not with the recipe, rather its with following the recipe. This is a staple party recipe for me, always comes out perfect. The chicken-bacon wraps from the same recipe are a family favorite as well.
    i've been saving some shrimp to make bobby flay's barbequed shrimp i saw him do a few weeks ago...i'm glad i did and will stick 2 my plan to make an atichoke and cheddar omlette for brunch right now....hopefully will be 2 good meals for the price of this one
    I made this dip to take to a friends party and was very disappointed. Not only was it not good, it was very expensive. My husband would not even eat it and he eats everything! I would not recommend it to anyone. In the future, I will most certainly read reviews before making any recipe.
    Boy, I really should have read the reviews first on this one! I was just so excited to make it when I saw how good it looked on the tube, guess you can't believe everything you see on there anymore. Once I made the sauce and tasted it, I thought wow, what great flavor, but when I combined everything together and baked it, it was just like everyone wrote. Too watery, the half and half separated and of course the awful grey color. Paula, you should really answer all of your fans to all the questions regarding this recipe! I can believe you would serve this to any of your friends and family. For what I spend on this dip, I probably could have made a nice dinner!!
    I've never made an artichoke or hot dip before. I first watched the program, fell in love with the idea. I then followed the recipe closely and it came out awesome! My friends enjoyed it as well - I did notice that right out of the oven it was watery, but after it cooled down for a bit, it started to come together to the right consistency. I'll definately make this recipe again!
    If you ever need to thicken a dip or a sauce, Tapioca makes a good thickener without effecting the flavor or basic texture of the dish.
    I read all the reviews and most were saying it came out soupy and to precook the mushrooms...WRONG!!!! Yes they hold moisture but cooking them will not allow them to hold more during the cooking process. And I never seen anyone say anything about 2 important steps the making of the roux and tempered eggs. If you don't cook the butter and flour right it will not thicken and if you add more than the 2 TLbs of eggs you will not get the right texture if you didn't understand all the cooking techniques learned them and try this again because it all came out wonderful to be and I even added spanich to mine.
    Last year at Thanksgiving, I told my friends that I had this wonderful recipe. They waited for 2 days for me to make. It was the worse thing ever. Besides the watery comments below, isn't there something wrong with grey food? My friend and I talked about it again today, laughing, as we prepare for this Thanksgiving. She no longer wants to be a guinnea pig. We spent 30 mins. trying to salvage and make it better/thicker, but finally gave up on wasting any more food. Clearly the recipe isn't written correctly, as this is not what it looked like on TV. :-(
    I read the reviews before I made this, as I always do. First, the mushrooms seemed problematic for other people, so I just left them out. I bumped up the amount of shrimp I used though. I also used cooked shrimp, which sucked because by the time the dip cooked they were a little tough. Bad call by that reviewer. I also cut the amount of 1/2&1/2 in half, which gave me a good consistency on the sauce. So good call from THAT reviewer! I ended up still having a little wateriness though. I think the moisture must have come from the artichokes, even though they were drained and I actually even patted them dry! Ahhh... just stay away from this one. There are better recipes out there.
    When I first tried this I thought it was amazing. The taste, texture and smell was out of this world. You have to try it if you are reading this.
    This was so good in many ways . The flavors all combined were just fantastic. The only problem that I had was once I served it warm it was way to soupy. I don't know if it was caused by the mushrooms, I did drained the artichokes. So I;ll have to maybe precook the mushrooms first to see it if that was the case,otherwise the next day it was much better and better tasting.
    Coppied the recipe then read the reviews. I won't be wasting my money on this one! Why does'nt anyone answer to these bad reviews? I guess they are to busy making money off cookbooks.
    After watching Paula prepare this dish, I thought to myself...without pre-cooking the mushrooms this might turn out to be watery. After reading the reviews, I must have been right. The ingredients are all winners, so try it again perhaps even pre-cooking the shrimp slightly!!! and draining well.
    This dip is about the best dip that I have used. This has become the standard request when I am to take an covered dish to a picnic or party. I call it "Paula Dean's Shrimp Dip." I make it in a crock pot and a small group will devous it immediately.
    I had the same issues with this dip...I read the reviews AFTER, what a mistake....sure enough I was confused as to whether the shrimp was pre-cooked or not. WATERY is an understatement, I thought after it sat it would set up, but NOPE. Although I must say, very tasty and the idea of putting it over rice is one I will try with the rest of the batch.
    This did not turn out. Partly my fault; partly because of the recipe not being clear? Too much liquid after baking. Looks like I should have mixed all ingredients (shrimp, arti's, mush and sauce) together before baking. Also, looks like sauteing the shrooms would've been a good idea. I did cut the 30-40 count shrimp into smaller bite/dip sized pieces.
    too much ingredients- I laid off the the amount of artichokes and shrimp and it improved it somewhat.
    Delicious party dip!
    easy to do and delicious.
    I made this recipe without the shrimp and it turned out well. However, I had to cook it for quite a bit longer then it said in order for it to thicken and become golden on the top. I made it for a party and it was a big hit.
    mixture separated during baking, followed directions,
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