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Shrimp & Boursin Fondue

Source of Recipe

by Millie, from Fast & Flashy Hors d’Oeuvres


Recipe Introduction

Can prepare up to 2 days in advance & refrigerate, or freeze for up to 4 months. Can be used as a sauce for pasta, fish, veal or poultry. May also substitute crabmeat or imitation crabmeat for shrimp.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8168.7

List of Ingredients

1 lb bay shrimp, cooked
1, 4_oz container French~style spiced cheese
½ C heavy cream
½ C dry Vermouth
2 Tbsp flour
2 Tbsp butter
1 tsp shallots, minced
salt & white pepper to taste


Recipe

1. Melt the butter in a saucepan & add the shallots. Saute for a few minutes

2. Remove the saucepan from the burner & whisk in the flour. Return to the burner & cook for a min.

3. Whisk in vermouth

4.Cook until thickened, whisking continuously.

5. Whisk in the cream, shrimp and cheese. Cook until the cheese melts & the mixture is nicely thickened. Do not allow it to boil.

6. Taste & adjust seasonings

Dunk sourdough bread cubes, Bagel Chips or Pita Chips