Shrimp and Artichoke Dip

Serve with crackers or tortilla chips.


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 1/4 cup grated Parmesan
  • 1/4 cup sherry
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Dash salt
  • Dash red pepper
  • 2 egg yolks lightly beaten
  • 1 (13 3/4- ounccan artichoke hearts drained and chopped
  • 1 pound shrimp cleaned, peeled, and deveined
  • 1/4 pound fresh mushrooms chopped
  • 3/4 cup grated Cheddar and Monterey Jack cheese combined
  • Paprika to taste


  • Preheat oven to 350 degrees F.
  • Melt butter in saucepan over medium heat. Blend in flour to make a roux. Add half-and-half all at once, stirring constantly until thickened and smooth. Add Parmesan, sherry, Worcestershire sauce, garlic powder and salt and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to the cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together.
  • Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes.