Macaroni Grill Fonduta Gamberi
If you want to add more pescatarian recipes to your recipe box, Macaroni Grill Fonduta Gamberi might be a recipe you should try. One serving contains 250 calories, 7g of protein, and 20g of fat. For $1.14 per serving, you get a side dish that serves 6. If you have shredded mozzarella cheese, half n half, shrimp, and a few other ingredients on hand, you can make it. 31 person have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Copy Kat. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is solid. If you like this recipe, you might also like recipes such as Macaroni Grill ravioli Di Gamberi, Macaroni Grill Foccacia, and Romano's Macaroni Grill Chicken Scaloppine.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup canned artichoke hearts, chopped
1/8 teaspoon freshly ground black pepper
3 tablespoons butter
1/8 teaspoon cayenne pepper (more to taste)
1 tablespoon clam juice
2 tablespoons dry white wine
2 tablespoons flour
2 cups half-and-half
1 shallot, finely chopped
1/2 cup shredded Mozzarella cheese, optional
8 large shrimp, peeled, cleaned and chopped
4 cups rough chopped spinach
Equipment:
sauce pan
bowl
Cooking instruction summary:
In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.
Step by step:
1. In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter.
2. Add shallots and saute until translucent.
3. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes.
4. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
5. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
6. Remove mixture from heat, and stir in cheese, if desired.
7. Pour dip into bowl and serve hot.
Nutrition Information:
