Shrimp and Artichoke Dip

Servings: 10 servings

Ingredients:

• 1   13 3/4-ounce 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 Cheddar and Monterey Jack cheese (combined)
• Paprika to taste

Directions:

1. Preheat oven to 350 degrees.  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.

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