Shelly's Recipe

SHRIMP AND ARTICHOKE DIP

Category: Dips - Seafood Hot

2 tbsp butter
2 tbsp flour
2 cup half-and-half
1/4 cup grated Parmesan cheese
1/4 cup sherry
1 tbsp Worcestershire sauce
1 tsp garlic powder
Dash salt and pepper
2 egg yolks, lightly beaten
1 (13 3/4 oz) can artichoke hearts, drained and chopped
1 lb shrimp, cleaned, peeled, and deveined
1/4 lb fresh mushrooms
3/4 cup grated Cheddar and Monterey Jack cheese (combined)
Paprika to taste

Preheat oven to 350. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tbsps of hot mixture and add back to remaining cheese sauce. Set aside.

Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve with crackers or tortilla chips. Serve 10