Cooking In The Heart Of Virginia: Hot Seafood Dip - WSET.com - ABC13

Hot Seafood Dip

Hot Seafood Dip
By: Chef Emerald Coleman

Ingredients:

• 1 1/4 lbs. small fresh Shrimp, unpeeled
• 2 tbsp. Butter or Margarine
• 2 cups Mayonnaise
• 1 cup Parmesan cheese, grated 
• 1/2 cup Green onion, chopped
• 3 Jalapeno peppers, seeded and chopped
• 2 tbsp Lemon juice
• 2 or 3 drops Hot sauce
• 1 lb. fresh lump Crab meat, drained
• 2 cans (14 ounces) Artichoke hearts, drained and finely chopped
• 1/2 tsp. Salt
• 1/3 cup Almonds, sliced

Directions:

1. Peel Shrimp and de-vein if desired.

2. Cook Shrimp in Butter in a medium skillet over medium-high heat for 2 minutes, stirring constantly.  Drain and set aside.

3. Combine Mayonnaise and next 6 ingredients in a large bowl.  Add Shrimp, Crab meat, Artichoke hearts, and Salt; stir well.

4. Spoon into a greased 13 x 9 - inch baking dish.  Sprinkle with Almonds.

5. Bake uncovered at 375 degrees for 25 minutes or until mixture is thoroughly heated.