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Crab and shrimp spinach dip Recipe


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     Crab and shrimp spinach dip

Category   Appetizers
Sub Category   None

1 lb large shrimp, cut up smaller
8 oz crab meat (or imitation)
10-12 oz fresh spinach
4 oz cream cheese
2 cups half and half
3 TBSP butter
1-2 TBSPS flour
2 cups shredded parm
2 cups shredded mozz
1 TBSP chicken base (bouillon)
1/2 diced yellow onion
1 TBSP garlic
1/4 cup chicken stock or broth
Red Pepper flakes
salt, pepper garlic powder, onion powder
cajun seasoning

1. Begin by boiling the spinach for 2-3 mins. Then remove and shock the spinach in an ice water bath. Once spinach is cool, pat dry and set in a bowl and set aside. Next, cut and season shrimp to taste with Cajun seasoning. Under medium heat, add avocado oil and cook your shrimp and cook for 30 seconds on each side. Remove and set aside. 2. Add butter, onions and chicken bouillon. Cook for 1-2 mins then add flour and mix to create a roux. Add in chicken stock and cook for 1 min. Add half and half and bring to a boil then reduce it down to a simmer. After a few mins, your mix should thicken up. On a low heat, add in mozz cheese, parm and cream cheese. Then add in parsley and mix.
3. Chop up dried spinach then add to your sauce. Add in your crab meat, red pepper flakes and shrimp. Season to taste. 4. Preheat oven to 375. Pour the mix into a casserole dish and top with cheese and bake for 25-30 mins. ENJOY!

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