Hot Shrimp Dip
User Reviews
5
Hot Shrimp Dip
Description
This recipe starts by preparing mini toasts from thin baguette slices brushed with olive oil and baked until golden at the edges and still slightly soft inside. Meanwhile, large peeled and deveined shrimp cook quickly in butter with salt and pepper, then are chopped into small pieces.
The creamy base is made by melting butter, sour cream, and cream cheese in the same skillet used for shrimp, then stirring in most of the shredded Monterey Jack cheese until smooth. Chopped artichoke hearts, shrimp, pressed garlic, and Tabasco sauce are folded in, warming the mixture through but not boiling. It is then finished with a topping of the remaining cheese.
The hot dip is served immediately with the prepared toasts, which provide a crisp and slightly chewy contrast to the creamy, cheesy, and mildly spicy dip. The combination of seafood and artichokes distinguishes this appetizer from more common dips.
Ingredients
For the Mini Toasts:
- 1 baguette cut into 1/2" slices
- 2 Tbsp olive oil
For the Shrimp Dip:
- 1 lb Shrimp peeled and deveined, large, raw, 21-30 count
- 1 Tbsp butter unsalted
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 4 oz cream cheese
- 8 oz sour cream light is ok
- 4 Tbsp butter unsalted
- 8 oz Monterey jack cheese shredded, divided
- 14 oz artichoke hearts well drained, chopped, quartered
- 1 garlic pressed, clove
- 1 Tbsp Tabasco sauce or to taste
Instructions
How to Make Mini Toasts:
- Preheat oven to 400˚F. Brush both sides of bread lightly with olive oil, place on a baking sheet and bake 6-8 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.
How to Make Shrimp and Artichoke Dip:
- Heat a large oven-safe skillet or cast iron pan over med/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 min per side or just until cooked through. Transfer to cutting board to cool slightly then chop into pea-sized pieces.
- In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
- Stir in 6 oz (or three fourths) of shredded cheese. As soon as cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add to taste. Stir together until mixture is hot and bubbling then remove from heat.
- Sprinkle top with remaining 2 oz of shredded cheese and broil in the oven 3 min or until cheese is melted, bubbling and golden in spots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8as a dip
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbs | 20g | |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 74mg | 25% |
| Sodium | 745mg | 31% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 284mg | 28% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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