Any great menu starts with an appetizer., so today we’re making a hot shrimp and artichoke dip.
It is spicy, creamy dip with shrimp and artichokes that you can make in 20 minutes. perfect to serve for any occasion.
How To Make One-pan hot shrimp artichoke dip:
This recipe’s so easy, it comes together in one pan, creamy, cheesy, absolutely delicious.
Place a large oven-safe skillet over medium-high heat. Melt in one tablespoon of butter, then add one pound of shrimp in a single layer. Lightly season it with salt and pepper.
Sauté for about two minutes per side, or until it’s just cooked through. Remove the shrimp to a cutting board and let it cool slightly before you chop it up.
In the same skillet, no need to wash it, add three tablespoons of butter, eight ounces of sour cream, and four ounces of cream cheese.
Stir that together until it’s creamy, then add six ounces of shredded Monterey Jack cheese.
Stir until the cheese is melted in, then add your drained and chopped artichoke hearts, followed by your chopped shrimp, one pressed garlic clove, and a generous tablespoon of Tabasco pepper sauce, or add it to taste.
Stir that together and keep it on the stove just until it’s hot and starting to bubble.
Sprinkle on the remaining cheese and place the pan under the broiler for three minutes, or until the cheese is melted and you have a golden crust.
Our shrimp and artichoke dip is hot and bubbly and ready to be enjoyed.
For the holidays, I love serving it with these crisp toasts. They’re so easy to make and way more satisfying than salty chips.
Wow, cooking the shrimp and the dip all in one pan gives it incredible shrimp flavor, and the Tabasco adds just the right amount of heat.
Make this for your next party and it will disappear fast.
This Hot shrimp dip with shrimp and artichokes is simple, amazing, and very easy to make. It's the best party appetizer ever!
- 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 garlic clove pressed
- 1 Tbsp Tabasco or to taste
Preheat the oven to 400˚F. Lightly brush both sides of the bread with olive oil, place on a baking sheet and bake for 6 to 8 minutes; The toasts should be golden on the edges and slightly soft in the middle. You can also toast the bread in a large pan.
Heat a large oven-safe skillet or a cast iron pan over medium/high heat. Put 1 tablespoon of butter in the hot pan, then add shrimp in a layer and season lightly with salt and pepper. Fry on each side for 2 minutes or until cooked through. Place on the chopping board to cool and cut into small pieces.
In the same pan (there is no need to wash it). Melt 3 tablespoons of butter, 8 ounces of sour cream and 4 ounces of cream cheese.
Add 6 ounces (or three quarters) of shredded cheese. Once the cheese has melted, add the drained chopped artichokes, minced shrimp, pressed garlic and 1 tablespoon of Tabasco or add as you like. Mix until hot and bubbling, then remove from the heat.
Sprinkle the top with the remaining 2 ounces of shredded cheese and broil in the oven for 3 minutes or until the cheese melts, bubbling and golden in spots.
Source : Hot Shrimp Dip