Hot Shrimp Dip

Servings: 8 as a dip For the Mini Toasts: 1 baguette, cut into 1/2" slices 2 Tbsp olive oil For the Shrimp Dip: 1 lb large raw shrimp (21-30 count), peeled and deveined 1 Tbsp unsalted butter 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 unsalted butter 8 oz Monterey Jack Cheese, shredded, divided 14 oz quartered artichoke hearts, well drained, chopped 1 garlic clove, pressed 1 Tbsp Tabasco, or to taste

Ingredients

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.

Instructions

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.

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