Time Stretcher Recipe™
I don’t think I can take another crab dip… really; there are more shellfish in sea already! Lobster dips are wonderful but at $39 or $40 per pound for lobster meat it’s not a budget friendly idea for a crowd. Now Rock Shrimp—they taste close enough to lobster for a dip at less the half the price. BTW… this isn’t for the faint hearted, it has some kick to it.
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¾ pound Rock Shrimp, peeled and deveined.
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1 box of frozen artichoke hearts, cooked in salted water.
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¾ cup mayonnaise.
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¼ cup sour cream.
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2 tbsp Dijon mustard.
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½ cup goat cheese.
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2 tbsp Chef Nick’s Crab & Shrimp Blend.
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2 tbsp Chef Nick’s Cajun Seasoning Blend.
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Preheat your oven to 450°F (232°C, and yes… 450 degrees).
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Bring a pot of water to a boil, add the Crab & Shrimp blend and the shrimp, cook for three minutes then remove the shrimp to ice water to stop the cooking but they don’t need to be chilled.
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Drain the cooked artichoke hearts and give them a medium chop.
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Give the cooked shrimp a medium chop.
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Mix everything together (don’t forget the Cajun seasoning) and put into a greased ramekin but make sure you use a ramekin large enough that the mixture is only about one inch deep.
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Bake the dish until it is heated through and the top starts to brown.
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Enjoy!
This is a thick and heavy dip so it will break most potato chips and tortilla chips. We suggest serving it with toasted baguette slices or pita chips. Place some small spoons around the ramekin and thickly sliced cucumber for a crisp and cool bottom.