HOT SHRIMP DIP

Ingredience

For the Mini Toasts:

1 baguette cut into 1/2" slices

2 Tbsp olive oil

For the Shrimp Dip:

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

Pokyny

How to Make Mini Toasts:

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.

How to Make Shrimp and Artichoke Dip:

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

In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.

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.

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