"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Spinach, Artichoke & Shrimp Dip Recipe

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This recipe for Spinach, Artichoke & Shrimp Dip, by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Stevenson (Admin)
Added: Thursday, August 14, 2008


3 1/2 tsp fresh Minced Garlic
1/4 cup Olive Oil
3 1/2 cups chopped Yellow Onions
1 cup chopped Artichoke Hearts
6 Jalapeņo slices, chopped
1 1/3 tbsp Jalapeņo juice
2 1/2 tsp Black Pepper
2 3/4 tbsp light Roux or self rising flour
3/4 lb frozen chopped Spinach, thawed and drained
1 cup Half and Half
1 lb Velveeta Cheese, cubed
1/2 lb boiled, peeled 90 - 110 count shrimp, finely

Saute garlic in oil until golden brown. Add onions. Cover and simmer 15 to 20 minutes over low heat. Add artichoke hearts, jalapeņos, jalapeņo juice and black pepper. After the artichoke hearts start to break apart, add light roux. Stir well. Add spinach. Gradually stir in half and half. Slowly heat. Add Velveeta cheese and stir until melted. Add chopped shrimp and stir. Serve with melba toast, Triscuits or Tostitos Gold. Serves 6 to 8.




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