Romano'S Macaroni Grill Shrimp Artichoke Dip - cooking recipe

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)

Preparation

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