San Remo Seafood Dip
photo by Texas Pete
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
5 cups
- Serves:
- 8-10
ingredients
- 170.09 g shrimp, drained, reserving liquid
- 170.09 g crabmeat, drained, reserving liquid
- 56.69 g cream cheese, cubed, and room temperature
- 29.58 ml olive oil
- 29.58 ml flour
- 0.25 ml salt
- 0.61 ml garlic, crushed
- 4.92 ml prepared horseradish
- 78.78 ml asiago cheese, grated
- 29.58 ml parmesan cheese, grated
- 118.29 ml half-and-half
- 354.88 ml prepared marinara sauce (they use Barilla, drained to remove excess liquid)
- 59.14 ml fresh parmesan cheese, finely shredded, for topping
directions
- In a 2 quart sauce pan on med-low temp, heat olive oil and blend in flour.
- Add to flour, liquids from seafoods, and stir well.
- To sauce, add cubed cream cheese, salt, crushed garlic horseradish, and stir.
- until smooth.
- Add Asiago and Parmesan cheeses, and stir until smooth.
- When cheese is melted and sauce is smooth, add shrimp and crab. Let simmer until heated through.
- Add half and half a little at a time, until seafood sauce starts to simmer, and begins to resemble warm pudding.
- Let sauce simmer for 12 minutes, stirring frequently, so it will not scorch.
- In a shallow baking dish, 9" in diameter, spray and place drained Marinara sauce, and carefully spoon seafood sauce on top.
- Sprinkle with freshly shredded Parmesan cheese.
- Place in a preheated oven at 325, for 10 minutes.
- Dip should not be too browned on top. Keep an eye on it.
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RECIPE SUBMITTED BY
Texas Pete
San Antonio, Texas
I'm a self taught, home cook.