Thursday, April 7, 2016

Creamy Shrimp Scampi Dip

  • 2 tbsp unsalted butter
  • 1 lb medium shrimp, peeled, deveined & roughly chopped
  • 4 cloves garlic, minced
  • 1 generous pinch of red pepper flakes
  • 1/2 whole lemon juiced
  • 1 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 tbsp Sriracha sauce
  • 1/4 cup white wine, such as Pinot Grigio
  • 4 oz cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup fresh flat leaf parsley, chopped
  • 3/4 cup of mozzarella cheese, shredded
  • 3/4 cup of panko breadcrumbs
  • Loaf french bread, sliced into 1/2 inch slices
  • olive oil & sea salt

Melting butter in a large skillet on medium heat. Once melted, add garlic & chili flakes. Stir & cook for a minute. Add shrimp. Once the shrimp begin to turn opaque, add in the wine. Cook for about 2 minutes to let some of the wine cook off, then season with salt & pepper. Give a stir, then remove everything from the skillet & place into a bowl.
In a separate bowl, add cream cheese, mayonnaise, sour cream, parsley, Sriracha & mozzarella cheese & stir.
Preheat your oven to 375 degrees.
Once the shrimp mixture has slightly cooled, add to the cream cheese mixture. Give another good stir.
Fold mixture into a baking dish, then cover the top with breadcrumbs. Bake until the breadcrumbs are nice & golden, and the dip is warmed through, about 15 minutes.
Serve with sliced French bread that is drizzled with olive oil & sea salt. This can be done ahead of time by baking on a cookie sheet for 15 minutes at 375. Stored covered in an airtight container.

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