Shrimp Artichoke Dip VIDEO

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 14 oz Artichoke hearts
  • 1 Garlic clove, large

• Condiments

  • 1 tbsp Tabasco

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Butter or oil

• Bread & Baked Goods

  • 1 Baguette, cut into 1/2" slices

• Dairy

  • 1 tbsp Butter
  • 4 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 8 oz Monterey jack cheese
  • 8 oz Sour cream

Found on natashaskitchen.com

Description

Ingredients

• 1 baguette, cut into ½ slices
• 2-3 Tbsp butter or oil
• 1 lb raw shrimp, peeled and deveined
• 1 Tbsp butter
• salt and pepper to taste
• 4 oz cream cheese
• 8 oz sour cream (light is ok)
• 4 Tbsp unsalted butter
• 8 oz monterey Jack Cheese, shredded, divided
• 14 oz quartered artichoke hearts, well drained and chopped
• 1 large garlic clove, pressed
• 1 Tbsp Tabasco, or to taste

Directions

• Preheat oven to 400˚F. Brush both sides of bread lightly with butter or oil, place on a baking sheet and bake 8-10 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.
• Heat a large oven-safe skillet or cast iron pan over med/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 min per side or just until cooked through. Transfer to cutting board to cool slightly then chop into pea-sized pieces.
• In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
• Stir in 6 oz (or three fourths) of shredded cheese. As soon as the cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add to taste. Stir together until mixture is hot and bubbling then remove from heat.
• Sprinkle top with remaining 2 oz of shredded cheese and broil 3 min or until cheese is melted, bubbling and golden in spots.