Macaroni Grill's Shrimp Artichoke Dip

Macaroni Grill's Shrimp Artichoke Dip

1. 2 cups half-and-half
2. 1 tablespoon clam juice
3. 2 teaspoons dry white wine
4. 3 tablespoons butter
5. 1 shallot — finely chopped
6. 2 tablespoons flour
7. 4 cups rough chopped spinach
8. 1 cup canned artichoke hearts — chopped
9. 8 large shrimp — peeled, cleaned, chopped
10. 1/8 teaspoon cayenne pepper (more to taste)
11. 1/8 teaspoon freshly ground black pepper
12. 1/2 cup shredded Mozzarella cheese — optional

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 saut�� 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.