Photo and Recipe courtesy of <a href='http://4sonrus.com/' target='_blank'>4 Sons 'R' Us</a>
Yield: 4-6 servings
c. heavy cream
tablespoons sour cream
tsp. garlic powder
c. shredded Parmesan
small-medium sourdough bowl
teaspoons fresh parsley
In a medium sized skillet, melt the butter over medium-low heat.
Whisk in the flour until smooth. Let the flour 'cook' for about a minute, stirring frequently to get the flour taste out.
Stir the cream in 12 cup at a time, waiting until the mixture's come together before proceeding until all the cream has been incorporated and a roux's been formed.
Stir in the cream, sour cream, Parmesan cheese and salt & pepper, to taste.
Bring the mixture to a simmer, stirring until everything's evenly incorporated, and remove the skillet from heat.
Chop the shrimp into small pieces and spread them out into the bottom of the inside of the bread bowl.
Pour the cream mixture over the shrimp, use a spoon to stir them gently together, and sprinkle the extra Parmesan cheese evenly out overtop.
Bake at 350 degrees for 15 minutes. Remove the dip from the oven.
Let the dip rest for 2-3 minutes before serving. If using, sprinkle with parsley when ready to serve.
Notes: Want or need to go vegetarian? This dip is just as yummy when the shrimp's omitted.
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