Wednesday, December 4, 2013

Amazing Hot Shrimp and Turnip Dip!

This in another installment in my fun with turnips recipe action over the past two weeks.  This dip is loaded with  veggies like sauteed mini sweet peppers, onions and celery.  Julienne of turnips, garlic and chunks of shrimp lace this decadent dish.   Freshly grated Parmesan cheese and half and half add the stretchy, creamy deliciousness that makes this dip really rock!
12 oz. raw medium 🦐, roughly chopped
2 c. julienne of turnip
2 tbsp. 🧈
2 tbsp. multicolored mini sweet peppers, small dice
2 tbsp. 🧅, small dice
2 tbsp. celery, small dice
1 tbsp. AP flour
2/3 c. Parmesan cheese, divided
1 c. half and half
1/3 c. freshly chopped parsley, plus more for garnish
🫒 oil for drizzling
Turn on broiler.
In a large saute pan over medium high heat, drizzle in about 1 tsp. olive oil and add butter.
Once melted, add peppers, onion, and celery.  Add turnips.
Cook until fragrant, about 2 minutes, stir in flour.
Cook additional minute, then whisk in half and half.
*Add splash of Sriracha, if desired.*
Bring up to a boil, then reduce heat. SPST.
Add shrimp.  Cook until shrimp no longer pink, about 3 minutes, stirring frequently.
Stir in 1/3 c. cheese and parsley.
Transfer to shallow oven safe dish.
Sprinkle with remaining cheese, more if desired and place on bottom rack of oven.
Bake until bubbly and golden, about 5 minutes.
Let stand for several minutes before serving to set.
Serve with toast points or crackers of choice.
Serves 8 to 10 appetizer portions.

No comments:

Post a Comment