Hot Shrimp Dip
This hot shrimp dip is the perfect appetizer. It's easy, creamy, cheesy, fully loaded and boy is it ever good! If pressed for time, serve with pita chips or low-salt tortilla chips.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 1 baguette (cut into 1/2" slices)
- 2 Tbsp olive oil
- 1 lb large raw shrimp (21-30 count) (peeled and deveined)
- 1 Tbsp unsalted butter
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or 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, chopped)
- 1 g arlic clove (pressed)
- 1 Tbsp Tabasco (or to taste)
Steps
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Preheat oven to 400˚F. Brush both sides of bread lightly with olive oil, place on a baking sheet and bake 6-8 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.
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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.
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In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
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Stir in 6 oz (or three fourths) of shredded cheese. As soon as 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.
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Sprinkle top with remaining 2 oz of shredded cheese and broil in the oven 3 min or until cheese is melted, bubbling and golden in spots.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| baguette | 1 | - | - |
| olive oil | 2 tbsp | - | - |
| large raw shrimp | 1 lb | Rp 60.000/kg | Rp 6.000 |
| unsalted butter | 1 tbsp | - | - |
| salt | 0.5 tsp | - | - |
| black pepper | 0.25 tsp | - | - |
| cream cheese | 4 oz | - | - |
| sour cream | 8 oz | - | - |
| unsalted butter | 4 tbsp | - | - |
| Monterey Jack Cheese | 8 oz | - | - |
| quartered artichoke hearts | 14 oz | - | - |
| arlic clove | 1 g | - | - |
| Tabasco | 1 tbsp | - | - |
*Estimated market prices, may vary by region
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