Hot Crab and Shrimp Dip

2 tablespoons unsalted butter

1 shallot, minced

3/4 cup shrimp, peeled and deveined

1/4 cup white wine

3/4 cup lump blue crab meat

4 ounces cream cheese, softened

1/4 cup sour cream

1 cup shredded white cheddar cheese

2 tablespoons minced pimentos

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 tablespoon minced chives

1/4 cup grated Parmigiano Reggiano cheese

Sliced, toasted baguette

Assorted raw, sliced vegetables such as carrots and radishes

Preheat the oven to 375 F.

Place the butter and shallot in a small sauté pan over medium heat. Sauté until the shallots are softened and translucent, about 3 minutes. Add the shrimp and white wine. Simmer until the shrimp are cooked through, about 2 minutes. Remove the shrimp from the pan and set aside. Continue simmering the shallot mixture until the wine is reduced by half, about 5 minutes longer.

Roughly chop the shrimp, reserving a couple for garnish if desired. Place the chopped shrimp in a large mixing bowl along with the shallot mixture, crab meat, cream cheese, sour cream, cheddar cheese, pimentos, lemon juice, Worcestershire and minced chives. Fold together until well combined.

Place the mixture in an oven-safe stoneware bowl. Top the mixture with the grated Parmigiano Reggiano cheese. Place the bowl on a sheet pan and into the preheated oven. Cook until the dip is bubbly and the cheese is browned, about 30 minutes.

Let cool for about 10 minutes and garnish with the whole shrimp. Serve the dip with the toasted baguette and raw, sliced vegetables.