French Shrimp Fondue w/ Parmesan Pitas
Source of Recipe
Sue Freeman
List of Ingredients
1 T butter
2 shallots, chopped fine
6 oz med cooked shrimp, peeled
3 cups gruyere cheese, grated
2 T cornstarch
2/3 cup chicken broth, champaign, white wine or beer
1/2 tsp white pepper
1 clove garlic,WHOLE clove
hot sauce to taste
fresh parsley to garnish Recipe
Preheat slow cooker on high. Heat butter in a saucepan and saute shallots for 3 minutes. rinse the shrimp and roughly chop (or use small shrimp and use whole. You can add more if you like. Add to shallots and saute for 3 more minutes. Remove from pan and drain and set aside. Turn cooker down to low. Rub the inside of the cooker with garlic and then place the grated cheese in the pot. Blend cornstarch with champagne, beer, or broth or wine and stir and place in crockpot with cheese. Cover and cook for 1 hour until cheese is melted. STir in shallots and shrimp. and add hot sauce and parsley to taste. Serve with Pita Chips Parmesan Style.
To make Fried Pita Triangles
1 bag pita bread
1/2 can grated parm (use the canned stuff so it doesn't get gooey)
1 T garlic salt
oil
Heat oil pan with high sides. Cut pitas in half and then into triangles. Deep fry in hot oil. This is tricky. They won't turn brown on you and you only leave them in for about 1 minute. Believe me they get HARD quick so do not overfry. Drain and pull out of oil and fry rest.
While chips are hot put into paper bag with parm cheese and garlic salt and shake. This drains the chips and blots the oil off and it coats the chips nicely. If you like it spicer add some cayenne pepper.
Original poster's notes:
You just put it all together in a crock and let it do it's thing. If it is too lumpy it is not hot enough..just heat it slowly over a burner and stir until smooth. It also depends on the cheese too. You can add a T of lemon juice to help break down the cheese some too. But it does smooth out nicely. I had a problem with it being lumpy and I called the chef that gave me the recipe and he told me to add 1 T lemon juice and heat it on the stove then put it back in the crock. It only took a couple minutes on the stove and it never separated.
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