Yield 6-8 servings
I really don’t love shrimp. Give me any other seafood and I’ll be a happy gal, but not shrimp. Maybe it’s the many overcooked ones I’ve eaten in my lifetime, or the occasion when you get a badly deveined shrimp and chomp down on the creature’s digestive system. Am I making you want to eat this yet?! Anyway, you should make this dip. It will be a hit at your party, I promise. Every time I’ve made it, the results have been a group of people hovering around the dip, scooping until it’s gone and then trying to find something to use to wipe the bowl clean, and wanting the recipe afterwards. This may make even me start to love shrimp!
4 tablespoons butter
6 cloves garlic, finely minced (1 tightly packed tablespoon)
8 ounces cream cheese
1/2 cup crème fraiche or sour cream
1/3 cup mayonnaise
1/4 cup lemon juice (approximately 1.5-2 lemons)
1-1/2 pounds peeled, deveined shrimp (you can use already cooked shrimp if you like)*
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
1 cup (8 ounces) mozzarella**
1/8 cup (1 ounce) Parmesan
1/4 cup very finely minced parsley
Salt and freshly ground pepper, to taste
1/4 cup mozzarella
1/4 cup Parmesan
1 tablespoon very finely minced parsley
4 chives, finely chopped
*I used 31-40 count size.
**Do not use fresh mozzarella in this recipe. You want the good ol’ block of mozzarella. I prefer to grate my own, rather than buying pre-shredded cheese, but do what works best for you.
Chop the shrimp in small, bite-size chunks. Grate 1-1/4 cups mozzarella and just under 1/2 cup of Parmesan and set to the side, reserving 1/4 cup each for topping. Melt the butter in a 10- or 12-inch cast-iron skillet or other baking apparatus over medium-high heat; add the garlic, red pepper flakes and raw shrimp, if using. (If you’re using already cooked shrimp, hold off on adding until later.) Cook the mixture for about 2 minutes, until shrimp just turns pink or until garlic is softened, but not browned. Add the white wine and lemon juice and let cook for about 2 minutes. Now, add the shrimp, if using already cooked. Reduce the heat to medium and add the cream cheese, crème fraiche, and mayonnaise. Stir frequently until melted and well-combined. Stir in half the mozzarella and Parmesan and let melt; once melted, repeat the process. Add 1/4 cup parsley and stir to combine. Taste your dip before you go any further and season with salt and pepper. Bake at 350° for 12 minutes until bubbly. Move to top rack and broil on high for 2-3 minutes, until top just starts to color. Sprinkle chopped parsley and chives over the top. Let this sit for at least 15 minutes without touching it, unless you love burning your mouth and not being able to taste your food.
Serve this with pita chips, crostini, or for a real treat, fry up some wonton skins or fresh lasagna sheets, cut into wedges.