I love a good hot dip. We also love shrimp scampi so I thought this one would be a winner. It was ok. You keep eating it, but it’s like something is missing. It would also be better if it where a little thicker I think.
P.S. Thanks dad for being my hand model!
Shrimp Scampi Dip
(Adapted from Closet Cooking)
2 tablespoons butter
1/2 pound shrimp, shelled, deveined and coarsely chopped
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes (optional)
1/4 cup dry white wine
1/4 cup lemon juice (~1 lemon)
4 ounces light cream cheese, room temperature
1/4 cup mayonnaise
1/4 cup light sour cream (or Greek yogurt)
2 tablespoons parsley, chopped
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
Heat the butter in a pan over medium heat and add the shrimp and cook until it just turns pink. (I grilled mine.)
Add the garlic and red pepper flakes, cook until fragrant, about a minute, and set the shrimp aside.
Add the wine and lemon juice and simmer to reduce by half.
Mix the shrimp, pan sauce, cream cheese, mayonnaise, sour cream, parsley, mozzarella and parmesan and pour it into a 2+ cup baking pan.
Bake in a preheated 350F oven until golden brown on top and bubbling on the sides, about 15-20 minutes.
Option: Top with 1/4 cup panko breadcrumbs mixed with 2 tablespoons parmesan before baking for a crispy topping.
Option: Cook the shrimp and assemble the dip the night before and then bake it just before serving.
