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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By twins_2
Hemet, CA
on January 27, 2012
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i think it was delisious i dont have any complains about this dish was verry good :
By Redfox99
Plano, TX
on April 13, 2010
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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.
By jackandcokeyumm...
la tuna canyon, 43
on February 26, 2010
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this recipe is awful and gave me and my family diarrhea.
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