Creamy Shrimp and Artichoke Fontina

Baked Shrimp and Artichoke Fontina

A Valentine's Day Indulgence

With the fast-approaching Valentine's Day, what better way to celebrate with a creamy seafood dish?

Our Creamy Shrimp and Artichoke Fontina is a perfect combination of richness and great taste that suits both a cozy, romantic dinner or a festive holiday appetizer.

Whether you are having a special day for Valentine’s Day or any other occasion where you need tasty food, this recipe will never fail you!

 

Recipe: Creamy Shrimp and Artichoke Fontina

Prep Time: 15-20 minutes Cook Time: 15 minutes Total Time: 30-40 minutes
Servings: 4 as a main dish, 6 as an appetizer

Ingredients:

  • 1 pound medium shrimp (26/30), peeled and deveined. If using frozen, thaw in cold water. Cut shrimp into bite-sized pieces, reserving 8 whole shrimp.
  • 1 can (14.5 ounce) artichoke hearts, drained and chopped
  • 10 ounces Fontina cheese, shredded
  • 2 ounces Parmesan, grated
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1-2 tablespoons unsalted chicken stock
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 head garlic, roasted then mashed
  • ½ lemon, juiced
  • 1 teaspoon fresh-cracked pepper
  • Pinch of red pepper flakes to taste (optional)
  • Fresh parsley, chopped (for garnish)

Shrimp and Artichoke Fontina

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a bowl, combine mayonnaise, sour cream, Dijon mustard, chicken stock, soy sauce, sugar, lemon juice, pepper, and roasted garlic. Mix well until smooth and creamy. Add the Parmesan and 2 ounces of Fontina, and combine with the sauce ingredients.

3. Fold in the shrimp and artichoke hearts to the sauce, making sure they are well coated.

4. Transfer the shrimp and artichoke mixture to a baking dish or individual gratins. For a special presentation, leave the tails on eight shrimp, and place two on top of each gratin dish.

5. Sprinkle the remaining shredded Fontina cheese evenly over the top.

6. Bake in the preheated oven for about 15-20 minutes or until the shrimp are cooked through, and the cheese is melted and bubbly.

7. Optional: Finish under the broiler for a minute for a golden-brown cheese crust, being careful not to burn.

8. Remove from the oven and garnish with chopped fresh parsley. Serve hot, either as an appetizer or a main dish.

 

Shrimp and Artichoke Fontina

Serving Suggestions:

As a Main Dish:

Serve over a bed of pasta or rice pilaf for a satisfying meal.

As an Appetizer:

Pair with crusty bread or crispy baguette slices to soak up every bit of the delicious sauce.

Glasses of White Wine

Wine Pairings:

Pairing the right wine can elevate the dining experience. For this dish, we recommend a crisp and light white wine to complement the richness of the creamy sauce and the flavors of shrimp and artichoke. Here are a few wine options that would pair beautifully:

Pinot Grigio:

This white wine has a crisp acidity and subtle citrus notes that can cut through the creaminess of the dish, providing a refreshing contrast.

Sauvignon Blanc:

Known for its vibrant acidity and zesty flavors, Sauvignon Blanc can add a bright and lively element to the meal.
 
Chardonnay (un-oaked):
 
Choose an un-oaked Chardonnay to avoid overpowering the delicate flavors of the shrimp and artichoke. Un-oaked Chardonnay tends to have a more crisp, mineral profile.

Remember to serve the wine chilled, and feel free to explore different options based on your personal preferences.

Shrimp and Artichoke Fontina

There you have it – a recipe that combines the richness of a creamy sauce, succulent shrimp and bold artichoke and Fontina cheese flavors.

Whether you’re celebrating Valentine’s Day or any other special occasion this Creamy Shrimp & Artichoke Fontina will make your dining experience unforgettable.
 
Share the love, savor the flavors, and enjoy this recipe with your special someone.
 
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.


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Location: Northampton, PA, USA

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