Cookie Bookie

Shrimp Spinach Artichoke Dip

1 quart half and half
½ cup butter
4 ounces shallots, minced
2 teaspoons garlic, minced
1/2 cup flour
1 14 ounce can artichoke hearts, drained rinsed and roughly chopped
1 pound raw shrimp, 61-70 count, peeled and roughly chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound shredded mozzarella cheese
8 ounces spinach, washed, stemmed and  julienne cut (1 bunch)
1/3 cup grated parmesan cheese
2-3 dashes paprika
2-3 packages French bread loaves

In a medium stock pot, heat half and half over a medium heat, stirring frequently, do not allow to boil.

In a large, high sided skillet, sauté butter and shallots over medium heat until translucent.  Add the garlic and cook until garlic is fragrant, 1-2 minutes.

Add the flour to the butter/shallot/garlic mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.

Slowly add the heated half and half, to the shallot mix, stirring constantly, making sure there are no lumps.

Continue stirring while bringing the mixture to a slow boil and cook for three minutes stirring constantly. 

Add the artichokes, shrimp, cayenne, sea salt, and black 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.  Stir in the mozzarella cheese and cook until cheese is melted, stirring constantly.

Remove from heat and stir in the spinach and parmesan cheese.  Mix well until spinach is wilted.  Check for seasoning and adjust if needed. Transfer to either one large baking pan or two smaller pans.

If making this ahead, allow to cool, cover and store in refrigerator overnight.  Pull out of fridge 30 minutes before baking.

Top a couple of dashes of paprika for color and bake at 375 degrees until bubbling and heated through.

Serve with bias cut French bread.

Note -- I still make this but skip the first five ingredients.  I make my own alfredo sauce by simmering 2 cups of cream with 1 tsp minced garlic until it thickens then adding the other ingredients.

THM - S - With changes listed in note.  Serve with non-starchy veggies.