Hot Shrimp and Artichoke Dip

                              gulf shrimp

You simply can’t have too many shrimp dip recipes and here is one of the very best: easy to assemble but with a lot of flavor notes.  We enjoyed this at Bob and Judy’s houseparty in Orange Beach last Spring during our memorable fraternity reunion at the Florabama.

  • 1/2 pound of shrimp: cooked, peeled, and chopped
  • 1 can of artichoke hearts, drained
  • 1 cup of mayonnaise
  • 1/2 cup of parmesan cheese, freshly grated
  • 2 teaspoons of dill, minced
  • 1 teaspoon of green peppercorns, freshly ground
  • 1 teaspoon of lemon zest
  • 2 spring onions, thinly sliced
  • Sea salt to taste

Mix thoroughly and put into a quart stoneware baking dish.  Bake at 400 degrees for ten minutes or until it merrily bubbles.   We like this with kettle chips.

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