Description
Discover how to make Shrimp Alfredo Cheddar Bomb Dogs, a mouthwatering twist on classic flavors. Learn the step-by-step recipe for a savory delight that’s sure to impress!
Ingredients
- 1 pound (454 g) (450 grams) large shrimp, peeled and deveined
- 8 hot dog buns
- 1 cup (240 ml) (240 milliliters) heavy cream
- 1/2 cup (120 ml) (120 milliliters) chicken broth
- 1 1/2 cup (360 ml) s (170 grams) shredded cheddar cheese
- 3 tablespoon (45 ml) s (45 grams) unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 tablespoon (15 ml) (15 milliliters) olive oil
- 1 tablespoon (15 ml) (15 grams) all-purpose flour
- 1 tablespoon (15 ml) (15 grams) chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet and season with salt and pepper.
- Cook shrimp for 2-3 minutes on each side until pink and opaque.
- Remove shrimp from the skillet and set aside.
- In the same skillet, melt butter over medium heat.
- Add minced garlic to the melted butter and sauté for 1 minute.
- Stir in flour and cook for another minute, forming a roux.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Slowly whisk in heavy cream until the mixture is smooth.
- Bring the sauce to a simmer, stirring frequently.
- Add shredded cheddar cheese to the sauce, stirring until melted and smooth.
- Return cooked shrimp to the skillet, tossing to coat in the Alfredo sauce.
- Toast hot dog buns in a dry skillet over medium heat until golden.
- Place buns on a serving platter.
- Fill each bun with shrimp Alfredo mixture.
- Garnish with chopped fresh parsley before serving.
Notes
- Sauté garlic in butter without browning to avoid bitterness
- Add heavy cream gradually while whisking for a smooth sauce
- Press buns in skillet for even toasting and a crisp texture
