Romano'S Macaroni Grill Shrimp Artichoke Dip

• 2 cups half-and-half
• 1 tablespoon clam juice
• 2 teaspoons dry white wine
• 3 tablespoons butter
• 1 shallot, finely chopped
• 2 tablespoons flour
• 4 cups rough chopped spinach
• 1 cup canned artichoke heart, chopped
• 8 large shrimp, peeled, cleaned, chopped
• 1/8 teaspoon cayenne pepper (more to taste)
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup shredded mozzarella cheese (optional)

1. In a large saucepan over medium heat, combine half-and-half, clam juice and white wine.
2. In a separate saucepan, melt butter.
3. Add shallots and saute until translucent.
4. Add flour to butter mixture, stirring until flour is absorbed.
5. Cook, stirring constantly, 2-3 minutes.
6. Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps.
7. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil.
8. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch.
9. Remove mixture from heat, and stir in cheese, if desired.
10. Pour dip into bowl and serve hot.

clam juice, white wine, butter, shallot, flour, spinach, shrimp, cayenne pepper, fresh ground black pepper, mozzarella cheese

Taken from www.food.com/recipe/romanos-macaroni-grill-shrimp-artichoke-dip-122048 (may not work)