Romano's Macaroni Grill Shrimp Artichoke Dip

Another copycat from my very favorite restaurant.

• Ready In: 30 mins
• Yields: 1 bowl

Ingredients

• 2  cups half-and-half
• 1  tablespoon  clam juice
• 2  teaspoons dry white wine
• 3  tablespoons butter
• 1  shallot, finely chopped
• 2  tablespoons flour
• 4  cups  rough chopped spinach
• 1  cup canned artichoke heart, chopped
• 8  large shrimp, peeled, cleaned, chopped
• 1⁄8 teaspoon cayenne pepper (more to taste)
• 1⁄8 teaspoon fresh ground black pepper
• 1⁄2 cup  shredded mozzarella cheese (optional)

Directions

1. In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
2. In a separate saucepan, melt butter.
3. Add shallots and sauté until translucent.
4. Add flour to butter mixture, stirring until flour is absorbed.
5. Cook, stirring constantly, 2-3 minutes.
6. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
7. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
8. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
9. Remove mixture from heat, and stir in cheese, if desired.
10. Pour dip into bowl and serve hot.