Skip to main content Share
& Save

Shrimp and Artichoke Dip

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


  • 1 (13 3/4 oz) can drained and chopped artichoke hearts
  • 2 lightly beaten egg yolks
  • 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 cleaned, peeled, and deveined shrimp
  • 1/4 lb fresh mushrooms
  • 3/4 cup grated and cheddar cheese, combined monteray jack cheese
  • to taste paprika


Preheat oven to 350 °F. 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.