Shrimp and Artichoke Dip

By norsegal8

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 2 cups half and half
• 1/4 cup grated Parmesan Cheese
• 1/4 cup sherry
• 1 Tbsp. Worchestershire sauce
• 1 tsp. garlic powder
• dash of salt
• dash of red pepper
• 2 egg yolks, lightly beaten
• 1 (13 3/4 ounce) can artichoke hearts, drained and chopped
• 1 lb. shrimp, cleaned, peeled and deveined
• 1/4 lb. fresh mushrooms, chopped
• 3/4 cup grated Cheddar and Monterey Jack cheese
• paprika to taste

Preparation

Step 1

Preheat the oven to 350 degrees.

Melt the butter in a saucepan over medium heat. Blend in the flour to make a roux. Add the half and half all at once, stirring constantly until thickened and smooth. Add the Parmesan, sherry, Worchestershire sauce, garlic powder, salt and pepper. Temper the egg yolks with 2 Tbsp. of hot mixture and add back to the cheese mixture. Set aside. Mix artichoke hearts, shrimp and mushrooms together. Put in a baking dish, and pour sauce over the top. Sprinkle the top with the grated cheese and paprika.

Bake for 30 to 35 minutes. Serve with crackers or tortilla chips.