Shrimp/Gruyere Fondue
Source of Recipe
Kathleen Morrison
List of Ingredients
Fondue:
3 tbsp. unsalted butter
1 lb. md. shrimp, peeled, deveined and coarsely chopped
4 oz. fresh mushrooms, finely chopped
2 tbsp. shallots, finely chopped
1 cup hard cider or 1/2 cup non-alcoholic apple cider with
1/2 cup dry white wine*
1 tbsp. cornstarch
2 tsp. fresh , finely chopped or 1 tsp. dried tarragon
1 tbsp. lemon juice
1 lb. Gruyere cheese (no rind), shredded
Pepper to taste Recipe
In medium heavy saucepan melt 1-1/2 tbsp. butter over medium high heat. Add the shrimp and cook, stirring often until the shrimp turn pink and are firm (about two minutes). Transfer to a bowl and set aside.
Add the other 1-1/2 tbsp. of butter to the same saucepan and melt. Add mushrooms and cook until the mushrooms give off their liquid and begin to brown (about five minutes). Stir often. Add the shallots and cook until they are softened (about one minute). Add the cider or optional combination shown in recipe and bring mixture to a simmer.
In a medium bowl toss the cheese with the cornstarch. Toss the cheese a handful at a time into the saucepan, stirring until the first cheese addition is melted before adding another handful. Stir in the reserved shrimp and tarragon when all the cheese is melted. Season with pepper. Transfer mixture to a fondue pot and keep warm over a fondue burner. Serve immediately. Shrimp/Gruyere Fondue Yield: 6 servings
Chef's Comments *Use either hard cider or the nonalcoholic apple cider and dry white wine combination, but not both.
Dipping suggestions: French bread cubes, blanched broccoli florets.
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