Each year my husband and I throw a shrimp fest, yes, you heard that right, a festival of potluck style dishes that include shrimp in some way.  This year folks went over the top and now I have a whole host of new recipes that I’ll eventually need to make and post on here on the blog. What do folks bring to shrimp fest, you ask? Here’s a taste of some of my favorites.  What would you bring to a shrimp themed party?

• Mini bloody marys with shrimp
• Grilled shrimp kabobs
• Shrimp and grits
• Buffalo shrimp dip
• Shrimp escabeche
• Shrimp sliders
• Salad with grilled shrimp and avocado
• Shrimp tacos
• Vietnamese spring rolls
• Cold shrimp pasta ring salad with peas

This year I texted my brother asking for inspiration and he instantly responded with the idea of a spinach, artichoke, and shrimp dip. Brilliant! There is always a need for appetizers at shrimp fest and honestly this is now a dip that I will make all year round.  

The process for making this was similar to making a regular spinach dip with the addition of some freshly sauteed and chopped shrimp for the final 5 minutes of the bake. As it was pulled out of the oven someone brought it down to the party and I ran down the deck stairs after it to capture a picture. By the time I made it to snap a pic of this yummy dip, seconds after it landed on the table, it already had several bites removed.

Also, in preparation for shrimp fest we decorated the barren cement outdoor area underneath our porch.  We added an outdoor rug, some furniture, and plants and now this is one of our favorite spots at home to have a glass of wine and relax.  

Spinach Artichoke and Shrimp Dip

• Servings: 8-10
• Time: 5 prep + 25 cook = 30 mins
• Print

This variation of a classic spinach and artichoke dip has the addtion of fresh chunks of shrimp which adds texture and flavor and does not dissapoint!

 

Ingredients

• 1 pound of raw shrimp
• 16 oz frozen spinach
• One 12oz can of chopped artichoke
• 1 cup of shaved parmesan
• 8 oz cream cheese
• 2 garlic cloves, diced
• 1/2 cup of greek yogurt

Steps & Notes

1. Preheat the oven to 350 degrees
2. Saute the shrimp in a pat of butter until pink, then remove from heat and peel off tails. Set aside.
3. Place the frozen spinach in a microwave safe bowl and cook for 30 seconds – 1 minute until gently thawed.  Then, drain, and pour onto a paper towel and ring out as much liquid as possible.
4. Then, drain the artichokes from the can and chop.
5. In the empty saute pan add artichoke hearts and garlic. Cook for about 2 minutes stirring regularly.
6. Then, add the spinach and use a wooden spoon to fully combine and ensure all frozen chunks are gone.  
7. Add the cream cheese and half of the parmesan. Turn off the heat after 2 minutes or so, as the cheese begins to melt. Add the yogurt and mix well.
8. Transfer to a gently greased baking dish and bake for 15 minutes
9. As the dip bakes, chop each shrimp into small chunks then mix into the dish, top with the remaining parmesan and bake for 5 more minutes.
10. Remove from the oven and serve warm.