More of America's Most Wanted Recipes by Ron Douglas

Author:Ron Douglas
Language: eng
Format: epub, pdf
Publisher: Atria Books
Published: 2010-01-03T16:00:00+00:00

Serves 4

AT-HOME COST: $9.50

Substitute 4 ounces of regular bacon if you can’t find pancetta; dice it and cook it partially before adding to the pasta sauce.

Romano’s Macaroni Grill bills itself as a chain of casual Italian dining restaurants located around the world. The first Romano’s Macaroni Grill was opened in San Antonio, Texas, in 1988 by Phil Romano. The chain is known for great Italian dishes. And have fun with the paper tablecloths and crayons!

fondata gamberi

SHRIMP IN A CREAMY, CHEESY DIPPING SAUCE WITH ARTICHOKES AND SPINACH, PERFECTLY SEASONED. FOR AN ENTRÉE, TRY IT WITH YOUR FAVORITE PASTA!

3 tablespoons butter

1 shallot, minced

2 tablespoons all-purpose flour

2 cups half-and-half

1 tablespoon clam juice

2 tablespoons dry white wine

4 cups coarsely chopped spinach

1 cup chopped artichoke hearts

8 large shrimp, peeled, deveined, and diced

Pinch of cayenne pepper

Salt and black pepper

½ cup shredded mozzarella cheese

For Serving

Garlic-cheese bread or grilled toast points

1. In a medium saucepan, melt the butter and sauté the shallot until it is translucent. Whisk in the flour to make a smooth paste. Gradually add the half-and-half, clam juice, and white wine. Let the mixture simmer for a few minutes, until it has thickened. Stir frequently to keep the sauce smooth.

2. Add the chopped spinach, artichokes, and shrimp. Season with the cayenne, salt, and black pepper. Use a little extra cayenne if you like a little heat! Whisk in the mozzarella and stir until it is melted and smooth.

3. Pour into a warmed bowl and serve with garlic-cheese bread or grilled toast points.

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