Romano's Macaroni Grill Shrimp Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another copycat from my very favorite restaurant. Ingredients:
2 cups half-and-half |
1 tablespoon clam juice |
2 teaspoons dry white wine |
3 tablespoons butter |
1 shallot, finely chopped |
2 tablespoons flour |
4 cups rough chopped spinach |
1 cup canned artichoke heart, chopped |
8 large shrimp, peeled, cleaned, chopped |
1/8 teaspoon cayenne pepper (more to taste) |
1/8 teaspoon fresh ground black pepper |
1/2 cup shredded mozzarella cheese (optional) |
Directions:
1. In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
2. In a separate saucepan, melt butter.
3. Add shallots and sauté until translucent.
4. Add flour to butter mixture, stirring until flour is absorbed.
5. Cook, stirring constantly, 2-3 minutes.
6. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
7. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
8. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
9. Remove mixture from heat, and stir in cheese, if desired.
10. Pour dip into bowl and serve hot.
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