CREAMY SHRIMP, SPINACH AND GOAT CHEESE DIP
Adapted from a recipe from Firefly Farms, a maker of truly superior artisanal cheeses in Maryland. The cooking time is for thawing the spinach and chilling the dip. You can use reduced fat mayo and you can certainly spice it up some more, but I like the clean fresh taste this has.
Provided by Chef Kate
Categories Spinach
Time 2h10m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, pulse the cilantro, scallions, garlic, and jalapeno until finely chopped.
- Add the spinach, mayonnaise, chevre, lime juice, and salt.
- Process until smooth.
- Add the shrimp and pulse until finely chopped.
- Transfer the dip to a bowl; cover and chill in refrigerator until ready to serve.
Nutrition Facts : Calories 527.4, Fat 31.6, SaturatedFat 12.4, Cholesterol 313.2, Sodium 959.5, Carbohydrate 19.5, Fiber 4.1, Sugar 5.8, Protein 43.6
AWESOME SHRIMP, SPINACH AND ARTICHOKE DIP
This recipe is something I used when I was in the restaurant business years ago and modified to my own tastes. It's thick and creamy and has become my family's most requested dish. It has a very mild Cayenne Pepper kick a second or two after you swallow, but it is not what I would consider spicy so don't be scared off. You can...
Provided by Vince Brotherton
Categories Spreads
Time 1h
Number Of Ingredients 15
Steps:
- 1. I HIGHLY RECOMMEND DAY BEFORE PREP TO ALLOW FLAVORS TO ENHANCE!
- 2. Prep shallots by peeling and chopping in food processor. Rinse and drain shrimp and artichokes and then rough cut by hand. (You want small pieces so every bite gets some.) Pull stems & Julienne cut spinach, cover and put in refrigerator.
- 3. In a medium stock pot, combine half & half and wine and bring to a SLOW boil over a medium flame stirring frequently. Just before boiling, start the next step.
- 4. In a large high side rondo or skillet sauté butter and shallots until translucent.
- 5. Add the flour to the butter/shallot mixture mixing until all the flour is absorbed by the butter and cook for 2-3 minutes stirring constantly.
- 6. Add the heated half and half mixture once boiling, all at once, to the shallot mix, stirring constantly with a wire whip making sure there is no lumps.
- 7. Continue stirring while bringing the mixture back to a slow boil and cook for three minutes stirring constantly.
- 8. Add the shrimp, artichokes, sea salt, black pepper and cayenne pepper and bring to a boil. Cook for an additional 3 minutes until shrimp are thoroughly cooked stirring constantly so the mixture doesn't scorch.
- 9. Remove from heat and transfer to either one large shallow pan (2" deep) or two smaller shallow pans and let cool to room temp stirring occasionally to release the heat.
- 10. Cover and store in refrigerator overnight.
- 11. Once cooled and before baking, fold in spinach. Top with mozzarella and parmesan cheese and a couple of dashes of paprika for color and bake at 375 degrees until bubbling and cheese has browned a little. (You may need to put under the broiler for a few seconds once mix bubbles if cheese isn't browned)
- 12. Serve with bias cut French bread that has been drizzled with olive oil & toasted in 375 degree oven. Or crackers work too in a pinch, but I prefer hot bread.
- 13. Mangia!
SHRIMP, SPINACH AND ARTICHOKE DIP
Categories Shellfish Vegetable Appetizer Bake Cocktail Party Super Bowl
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips
SPINACH, SHRIMP, AND ARTICHOKE DIP
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9 or 10-inch round ovenproof casserole and set aside. Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the shrimp, cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.
CREAMY SPINACH AND SHRIMP DIP
Categories Cheese Appetizer Christmas Eve
Number Of Ingredients 9
Steps:
- In a food processor, pulse cilantro, scallions, garlic and jalapeño until finely chopped. Add the spinach, mayo, cream cheese, lime juice and salt to taste and process until smooth. Add the shrimp and pulse until finely chopped. Transfer the dip to a bowl and refrigerate until chilled before serving.
SPINACH AND SHRIMP DIP
Steps:
- Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach. Add the spinach and cook, 2 to 3 minutes. Drain the spinach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp. Serve the dip in a chafing dish along with toast points or French bread for dipping.
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