Shrimp and Artichoke Dip Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

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  • 1 (13 3/4 oz) can artichoke hearts, drained and chopped
  • 2 egg yolks, lightly beaten
  • dash pepper
  • dash salt
  • 1 teaspoon garlic powder
  • 1/4 cup sherry
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 cups half and half
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 lb shrimp, cleaned, peeled, and deveined
  • 1/4 lb fresh mushrooms
  • 3/4 cup grated monteray jack cheese, and cheddar cheese, combined
  • paprika, to taste


Preheat oven to 350°. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half and half all at once, stirring constantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining 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. Serve with crackers or tortilla chips.

Shrimp and Artichoke Dip


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