Joe Theismann’s Shrimp Scampi Dip

The football hero shares his restaurant's secret recipe.

By Dash / Joe Theismann

As an ex-quarterback for the Washington Redskins and NFL broadcast commentator, Joe Theismann knows football. And as the owner of Joe Theismann’s Restaurant in Alexandria, Virginia, he knows food. So who better to create a Super Bowl-worthy dip? This four-star seafood-flavored concoction will be the MVP of your Game Day table, guaranteed.

Joe Theismann’s Shrimp Scampi Dip courtesy of Dash.Active Time: 25 min
Total Time: 35 min

Ingredients:

For Bino’s Special Butter:
1 clove garlic, chopped
1 Tbsp shallots
Salt and Pepper to taste
4 Tbsp butter

For the dip:
1 Tbsp Canola oil
3 Jumbo shrimp (U-15)
1 tsp shallots, chopped
1 tsp garlic, chopped
1 oz white wine
Pinch salt & pepper
Pinch red pepper flakes
2 Tbsp Bino’s special butter, divided
1 lemon wedge
Bread crumbs
2 slices provolone
5 slices French bread spread with garlic butter

Directions:

To make Bino's Special Butter:
Sauté one clove chopped garlic, 1 tablespoon shallots, and salt and pepper in a pan for 1.5 minutes. Add mixture to 4 Tbsp cold butter and mix well. Set aside.

To make the dip:
1. In a skillet over medium heat, add canola oil.

2. Cut the three shrimp lengthwise (6 pieces total).

3. Add shrimp; sauté for 1 minute. Add shallots and garlic; sauté for 30 seconds

4. Add 1 oz. white wine, salt & pepper, red pepper flakes, 1 Tbsp of Bino butter. Squeeze lemon wedge over top and sauté for 1 minute.

5. Layer shrimp in bottom of an oven proof bowl. Pour garlic-shallot mixture over shrimp; sprinkle with bread crumbs as desired.

6. Top breadcrumbs with 1 Tbsp bino butter, 2 slices provolone cheese, and place in oven for 3 minutes, until cheese is melted and bubbling.

7. Place under broiler until cheese is lightly browned. Carefully remove from oven, and sit bowl on a plate. Serve with 5 slices French bread, toasted, and spread with garlic butter (regular butter will do, too!).

Serves 5