SAN REMO SEAFOOD DIP

San Remo Seafood Dip image

Provided by Texas Pete

Time 20m

Yield 5 cups, 8-10 serving(s)

Number Of Ingredients 13

6 ounces shrimp, drained, reserving liquid
6 ounces crabmeat, drained, reserving liquid
2 ounces cream cheese, cubed, and room temperature
2 tablespoons olive oil
2 tablespoons flour
1 pinch salt
1/8 teaspoon garlic, crushed
1 teaspoon prepared horseradish
1/3 cup asiago cheese, grated
2 tablespoons parmesan cheese, grated
1/2 cup half-and-half
1 1/2 cups prepared marinara sauce (they use Barilla, drained to remove excess liquid)
1/4 cup fresh parmesan cheese, finely shredded, for topping

Steps:

In a 2 quart sauce pan on med-low temp, heat olive oil and blend in flour.
Add to flour, liquids from seafoods, and stir well.
To sauce, add cubed cream cheese, salt, crushed garlic horseradish, and stir.
until smooth.
Add Asiago and Parmesan cheeses, and stir until smooth.
When cheese is melted and sauce is smooth, add shrimp and crab. Let simmer until heated through.
Add half and half a little at a time, until seafood sauce starts to simmer, and begins to resemble warm pudding.
Let sauce simmer for 12 minutes, stirring frequently, so it will not scorch.
In a shallow baking dish, 9" in diameter, spray and place drained Marinara sauce, and carefully spoon seafood sauce on top.
Sprinkle with freshly shredded Parmesan cheese.
Place in a preheated oven at 325, for 10 minutes.
Dip should not be too browned on top. Keep an eye on it.