Although this is not my recipe, it was sorta smuggled out of The Macaroni Grill, it is a delicious dip FONDUTA GAMBERI – creamy dip with shrimp, artichoke hearts and spinach. Wood-roasted with Parmesan and mozzarella cheese, served with garlic peasant bread Ingredients 2 cups Half-and-Half 1 tablespoon Clam Juice 2 tablespoons dry White Wine 3 tablespoons Butter 1 Shallot, finely chopped 2 tablespoons Flour 4 cups rough chopped Spinach 1 cup canned Artichoke Hearts, chopped 8 large Shrimp, peeled, cleaned and chopped 1/8 teaspoon Cayenne Pepper (more to taste) 1/8 teaspoon freshly 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. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. 3.Cook, stirring constantly, 2 to 3 minutes. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. 4.Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. 5.Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
Posted on: Tue, 20 Jan 2015 21:07:59 +0000