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Friday, February 24, 2006
INGREDIENTS
3 ½ tsp Fresh Minced Garlic
1 cup Half and Half
1 ¼ cup Olive Oil
1 cup Chopped Artichoke Hearts
6 slices Jalapeño Slices (Chopped), pickled
1 1/2 tbsp Jalapeño Juice
1 lb Velveeta Cheese (cubes)
1 and 1/2 tsp Black Pepper
2 ¾ tbsp Light Roux
¼ lb Spinach, frozen/chopped
½ lb Boiled Shrimp
3 ½ cups Yellow Onions (Chopped)
PROCEDURE
- Sauté garlic in oil until golden brown.
- Add onions. Cover and simmer 15 to 20 minutes over low heat.
- Add artichoke hearts, jalapenos, jalapeno juice and black pepper.
- After the artichoke hearts start to break apart, add light roux. Stir well.
- Add spinach.
- Gradually stir in half-and-half. Slowly heat.
- Add Velveeta cheese and stir until melted.
- Add chopped shrimp and stir.
- Serve with chips or toast points.
Serves 6 to 8
