Hot and Cheesy Baked Shrimp Scampi Dip is everything the name implies! Fresh briny juicy gulf shrimp are sautéed in butter, garlic, and white wine and then mixed with cream cheese, sour cream, mozzarella, and parmesan cheeses and baked until the lemony breadcrumb topping is golden brown and crusty.
1poundfresh shrimppeeled, deveined and tails removed
1/4tspred pepper flakes
1/2cupdry white wineI used chardonnay
Toasted bread roundsor crackers or chips for dipping
Preheat the oven to 375 degrees F.
Place the cream cheese in a large bowl and beat with an electric mixer until it is smooth and creamy.
Add the sour cream and mayonnaise to the cream cheese and continue mixing until everything is combined.
Add the mozzarella, parmesan cheese, 2 tablespoons of the panko breadcrumbs and salt and mix until everything is combined. Set aside.
Cut the shrimp into 1/4-1/2 inch pieces.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for about 30 seconds. Do not let the garlic brown. Add the shrimp, 1/4 teaspoon salt, and the red pepper flakes and cook just until the shrimp start to turn pink, which should take approximately 2 minutes.
Add the wine, bring to a simmer and cook for another 2 minutes, or until the shrimp are cooked. There will still be some liquid in the skillet.
Remove the skillet from the heat and let the shrimp mixture cool for about 15 minutes. Add the shrimp mixture to the cream cheese mixture and stir to combine.
Pour the shrimp and cheese mixture into a 2-quart baking dish which has been sprayed with a non-stick cooking spray. Set aside.
Mix the 2 tablespoons panko breadcrumbs with the remaining 1 tablespoon of melted butter in a small bowl and add the parsley, 1/4 tsp of salt and lemon zest. Stir to combine.
Sprinkle the panko mixture evenly over the shrimp and cream cheese mixture and bake for 20-25 minutes, or until the panko mixture is golden brown and the mixture is hot and bubbly. Let the dip sit for 5-10 minutes and serve hot with toasted bread rounds, crackers, or sturdy chips.
To make ahead, make the dip and the breadcrumb topping as directed but do not add the topping to the dip. Cover and refrigerate both the topping and the dip for up to 24 hours. When ready to bake, add the topping and bake as directed.If you have leftovers, this dip is also delicious reheated and will keep several days covered in your refrigerator.[nutrition-label]