Parmesan Shrimp Dip Bread Bowl

• Produce

  • 1/2 tsp Garlic powder
  • 2 tsp Parsley, fresh

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt & pepper

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream
  • 2 tbsp Parmesan cheese
  • 2 tbsp Sour cream
  • 1/2 cup Stella parmesan cheese

• Other

  • About 15 medium raw shrimp, peeled, deveined, and roughly chopped
  • 1 Small-medium sourdough boule, hollowed out like a bread bowl

Found on 4sonrus.com

Description

Ingredients

• About 15 medium raw shrimp, peeled, deveined, and roughly chopped
• 1 cup of heavy cream
• 2 tbs sour cream
• 2 tbs butter
• 2 tbs flour
• 1/2 tsp garlic powder
• 1/2 cup of freshly shredded Stella Parmesan cheese
• salt & pepper, to taste
• 1 small-medium sourdough boule, hollowed out like a bread bowl
• 2 tbs shredded Parmesan cheese
• 2 tsp roughly chopped fresh parsley

Directions

• In a medium sized skillet, melt the butter over medium low heat.Whisk in the flour until smooth. Let the flour cook for about a minute, stirring frequently to get the flour taste out.Stir the cream in 12 cup at a time, waiting until the mixtures come together before proceeding, until all the cream has been incorporated and a rouxs been formed.Stir in the cream, sour cream, Parmesan cheese and salt & pepper, to taste.Bring the mixture to a simmer, stirring until everythings evenly incorporated, and remove the skillet from heat.Chop the shrimp into small pieces and spread them out into the bottom of the inside of the bread bowl.Pour the cream mixture over the shrimp, use a spoon to stir them gently together, and sprinkle the extra Parmesan cheese evenly out overtop.Bake at 350 degrees for 15 minutes. Remove the dip from the oven.Let the dip rest for 2-3 minutes before serving. If using, sprinkle with parsley when ready to serve.