Shrimp Spinach And Artichoke Dip Recipes

Steps:

• Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
• Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
• In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
• Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.

Steps:

• 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
• 2. Prep 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.
• 3. In 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.
• 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
• 5. Add 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.
• 6. Add 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.
• 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
• 8. Add 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.
• 9. Remove 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.
• 10. Cover and store in refrigerator overnight.
• 11. Once 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)
• 12. Serve 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.
• 13. Mangia!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Steps:

• Heat oven to 350.
• Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
• Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
• Meanwhile, squeeze spinach dry.
• Pat shrimp dry with paper towel.
• Stir shrimp, spinach& artichoke hearts into cheese mixture.
• Bake 30 minutes.

Steps:

• In a greased 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices.

Steps:

• Spray inside of slow cooker with cooking spray.
• Add all ingredients to slow cooker and combine. Cover.
• Cook on low 1 or 2 hours.
• Stir until well blended after cooking.
• You can leave this on "keep warm" setting all day, stirring occasionally, if cheese clumps or separates from sitting.
• Serve with pita wedges, cocktail rye, or sliced crusty baguette type bread.