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Macaroni Grill Fonduta Gamberi

RG

Ingredients

  • 2 cups half-and-half
  • 1 tablespoon clam juice
  • 2 tablespoons dry white wine
  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 2 tablespoons flour
  • 4 cups rough chopped spinach
  • 1 cup canned artichoke hearts, chopped
  • 8 large shrimp, peeled, cleaned and chopped
  • 1/8 teaspoon cayenne pepper (more to taste)
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup shredded Mozzarella cheese, optional
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Instructions

  1. In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
  2. In a separate saucepan, melt butter.
  3. Add shallots and sauté until translucent.
  4. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, for 2 to 3 minutes.
  5. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
  6. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
  7. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
  8. Remove mixture from heat, and stir in cheese, if desired.
  9. Pour dip into bowl and serve hot.

Posted by liz at Recipe Goldmine - May 3, 2001.

Source: San Jose Mercury News




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