Recipe
Directions:
Begin by heating a small pan with olive oil on medium low heat. Add garlic and sauté 1 minute. Add wine and let reduce by half. Add lemon juice, salt, cayenne pepper, and cream cheese. Once cream cheese is melted in and smooth, add parmigiano reggiano until melted. Then stir in artichokes. Spread dip in the bottom of a small oven safe dish. Bake in 425 degree oven around 5 minutes or until bubbly around edges.Make marinara cocktail sauce by combining the marinara and horseradish. Set aside.
Bake or fry the tater tots and popcorn shrimp according to package directions. When the tater tots are almost done sprinkle with 2 Tbsp of the finely shredded parmigiano reggiano and bake at 425 degrees until the cheese is melted and slightly browned and crispy, around 5 minutes.
Top the hot artichoke dip with the tater tots, then the popcorn shrimp, and then spoon over the marinara cocktail sauce. Top with 1 Tbsp parmigiano reggiano and chopped green onions. Serve with lemon wedge.
About Chef Stephanie Brunell
Living in Wisconsin I embrace being called a “cheesehead”. I love all cheeses, and there aren’t many recipes I enjoy making that don’t involve them! I like making party food and appetizers, and have developed some favorites over the years. Combining various flavors and changing up ingredients to make new recipes is a true hobby of mine. This category of “A Little Treat, Just For Me” is a new favorite indulgence.
STARTER
Fried Shrimp and Artichoke Poutine
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15 minutes
PREP
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25 minutes
COOK
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625
CALORIES
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SERVINGS
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A flavor explosion in a poutine inspired dish. Cheesy and bubbly hot artichoke dip, crispy tater tots, tasty popcorn shrimp, and tangy spicy marinara cocktail sauce. Parmigiano Reggiano is a stand out flavor in this decadent guilty pleasure.
Ingredients:
1 1/2 cup frozen tater tots
2 cups breaded popcorn shrimp
1/4 cup marinara
1 Tbsp prepared horseradish
3 Tbsp finely shredded parmigiano reggiano
2 tsp finely chopped green onion
Artichoke Dip:
2 large cloves chopped garlic
1 Tbsp Extra Virgin Olive Oil
1/2 cup dry white wine
1 oz cream cheese
1/2 cup shredded parmigiano reggiano
1/2 cup chopped marinated artichoke hearts
1/2 juiced lemon
1/4 tsp salt
Pinch of cayenne pepper
Notes:
I combined some of my favorite flavors and appetizers into one amazing dish. I made a small serving of my wine, lemony, garlicky, cheesy artichoke dip, and combined it with crispy browned tater tots. My other favorite appetizer is shrimp cocktail dip that uses cream cheese and cocktail sauce. This inspired me to add breaded popcorn shrimp and an Italian inspired cocktail sauce. All together this dish has everything I want in a treat just for myself: crispy, cheesy, lemony, creamy, savory, and a little spicy.
Pairing:
Pairs beautifully with a dry white wine, blush, or Prosecco