Macaroni Grill Fonduta Gamberi


  • 2 cups half-and-half
  • 1 Tbsp clam juice
  • 2 Tbsp dry white wine
  • 3 Tbsp butter
  • 1 shallot, finely chopped
  • 2 Tbsp flour
  • 4 cups rough chopped spinach
  • 1 cup canned artichoke hearts, chopped
  • 8 large shrimp, peeled, cleaned and chopped
  • 1/8 tsp cayenne pepper (more to taste)
  • 1/8 tsp freshly ground black pepper
  • 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 sauté until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 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.

Makes 4

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