Shrimp and Artichoke Dip

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i think it was delisious i dont have any complains about this dish was verry good :

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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.

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this recipe is awful and gave me and my family diarrhea.

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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.

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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!!!

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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.

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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.

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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

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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!

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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.