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This recipe from Food Network was a huge hit with my dinner crowd. It is a little spicy, a lot garlicy and ultra creamy. I made some minor modifications to the preparation method to serve my tastes. Per the recipe, this makes a huge batch. My crowd of 14 young adults managed to get around it but if I had a smaller gathering of lighter eaters or was serving more than one appetizer, I would likely cut this in half.
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Ingredients
  

  • 8 ounces cream cheese, at room temperature
  • 1 cup shredded mozzarella
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 3/4 cup freshly grated parmesan, divided
  • 6 tbsp plain dried breadcrumbs, divided
  • Kosher salt
  • 2 tbsp unsalted butter, plus 2 tbsp melted unsalted butter
  • 1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4 inch pieces
  • 6 cloves garlic, thinly sliced
  • large pinch crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup fresh parsley leaves, finely chopped
  • 2 tsp lemon zest

Slices of crusty bread or crackers, for serving

Instructions
 

  • Position an oven rack in the top position, and preheat the oven to 375°
    Beat the cream cheese, mozzarella, sour cream, mayonnaise, 1/2 cup Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth. Cover and refrigerate until ready to add the shrimp.
    Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes. Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the shrimp from the skillet, and let the shrimp cool completely. Boil the remaining liquid down until reduced by half (about 2 tablespoons). Turn off heat and allow to cool.
    Meanwhile, mix together the parsley, the remaining 4 tablespoons breadcrumbs and 2 tablespoons melted butter, the lemon zest, remaining 1/4 cup parmesan and a pinch of salt in a small bowl.
    Stir the shrimp, pan sauce and cream cheese mixtures together to combine; transfer to a 2-quart flameproof baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.) Sprinkle the breadcrumb mixture over the dip, and bake until hot and bubbly, 15 to 20 minutes (this may take a little longer if the dip has been refrigerated). Switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.
    HAPPY EATING!!