Macaroni Grill Fonduta Gamberi
Source of Recipe
San Jose Mercury News
List of Ingredients
2 cups half-and-half
1 tablespoon clam juice
2 tablespoons dry white wine
3 tablespoons butter
1 shallot finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts chopped
8 large shrimp peeled, cleaned and chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese optionalRecipe
In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 3 minutes.
Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired.
Pour dip into bowl and serve hot.
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