1. Chop the shrimp.
2. Heat 3 TBSP of the butter in a saute pan to bubbling. Add the shallots and
saute to soften, about 3 minutes. Add the garlic and saute 2 minutes. Add the
shrimp and saute, stirring, until pink and firm, about 4 minutes. Add the white
wine and simmer for 2 to 3 minutes to loosen all of the pan juices. Set aside.
3. Combine the basil and green onion in a bowl.
4. Heat the half-and-half in a saucepan over medium heat until hot, but not
boiling.
5. Whisk in the cream cheese in chunks until well blended. Add the Fontina cheese
and ¼ cup of the Parmesan cheese by handfuls, whisking until thoroughly melted.
6. Add the chile flakes, thyme, half of the green onion mixture and all of the
cooked shrimp mixture. Whisk to blend and simmer gently for 2 to 3 minutes.
7. Remove from heat and whisk in the lemon juice, salt and pepper.
8. Transfer the mixture to a ½ quart serving/baking dish. The dish can be completed
through this stage and refrigerated for up to 24 hours.
9. Preheat oven to 400F.
10. Sprinkle the top with the remaining Parmesan cheese and drizzle with remaining
TBSP of melted butter.
11. Bake for 18 to 20 minutes, until browned and bubbling. Served sprinkle with
remaining green onion mixture.
This also goes really well on top of pasta. Just
skip the pouring into a baking dish and toss with
some prepared pasta. Yum.
Originally Submitted
7/9/2013
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