We had an amazing dinner last night, Shrimp Scampi and Spinach and Artichoke Dip with tortilla chips. I didn't take pictures, but trust me it was superb. Above is the Shrimp Scampi picture from the recipe, turned out just like it, and well, you know what Spinach Artichoke looks like anyway. This Spinach and Artichoke Dip was hands down amazing. Tasted just like a good restaurant version. Wonderful. So....we backed both in glass baking pans (ones I usually do brownies in), square because I didn't have a round one for the shrimp scampi. Worked just fine. After the recommended time for the Spinach Dip I switched the oven to broiler real quick to help speed up the browning, because it wasn't brown at the end of 15. Couple minutes under the broiler did the trick. Did the Shrimp Scampi exactly like the thing. Both turned out amazing and I can't stress how happy I was eating the meal. We took both baking dishes and put them on a folded beach towel on the table to protect the table from the eat, and just ate them in turn eating the two things, dipping chips and pulling the little shrimps out by their tails. Wonderful finger food to eat while watching old Lost episodes.
Spinach and Artichoke Dip by Emeril
Ingredients
* 1/4 cup plus 2 tablespoons vegetable oil
* 1/4 cup all-purpose flour
* 2 cups milk
* Salt
* Cayenne pepper
* 1/2 cup grated Parmesan (about 2 ounces)
* 1/2 cup grated Monterey Jack (about 2 ounces)
* 1 cup chopped onions
* 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
* 2 tablespoons chopped garlic
* 2 (15-ounce) cans artichoke hearts, drained and julienned
Directions
Preheat the oven to 400 degrees F.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown. (Eat with chips.)
Baked Shrimp Scampi by Ina Garten
Ingredients
* 2 pounds (12 to 15 per pound) shrimp in the shell
* 3 tablespoons good olive oil
* 2 tablespoons dry white wine
* Kosher salt and freshly ground black pepper
* 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
* 4 teaspoons minced garlic (4 cloves)
* 1/4 cup minced shallots
* 3 tablespoons minced fresh parsley leaves
* 1 teaspoon minced fresh rosemary leaves
* 1/4 teaspoon crushed red pepper flakes
* 1 teaspoon grated lemon zest
* 2 tablespoons freshly squeezed lemon juice
* 1 extra-large egg yolk
* 2/3 cup panko (Japanese dried bread flakes)
* Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
