OLIVE GARDEN SAN REMO DIP APPETIZER
Ingredients:
6 oz Can Tiny Shrimp (drained, reserve liquid)
6 oz Can Crab Meat (drained, reserve liquid)
2 oz Cream Cheese (room temperature, cubed)
2 Tbs. Olive Oil
2 Tbs. Flour
1/4 tsp. Salt
1/8 tsp. Crushed Garlic
1 tsp. Prepared Horseradish
1/3 C. Asiago Cheese (grated)
2 Tbs. Parmesan Cheese (grated)
1/2 - 3/4 C. Half and Half
1 + 1/2 C. Prepared Marinara Sauce (Barilla,
drained to remove excess liquid)
1/4 C. Fresh Parmesan Cheese (finely shredded for
topping)
In a two quart sauce pan on medium low temperature heat olive oil and
blend in flour. Add to flour liquids that were reserve from the
shrimp and crab, stir well. To sauce add cubed cream cheese, salt,
crushed garlic, horseradish, and stir until smooth. Add Asiago and
Parmesan cheeses and stir until smooth. When the cheese has been
melted and sauce is smooth add shrimp and crab, blend well. Let
simmer until heated through. Finally add half and half a little at a
time until the seafood sauce starts to simmer and begins to resemble
warm pudding. Let sauce simmer for 12 - 15 minutes. Stir sauce so it
will not scorch on bottom.
In a shallow baking dish 9" diameter, spray with non stick spray and
place drained Marinara sauce and carefully spoon seafood sauce on
top. Sprinkle with freshly shredded Parmesan cheese and place in a
preheated oven at 325, for 10 - 15 minutes, until heated through. Dip
should not brown on top.
B-man 