Seafood Fondue Recipe
Ingredients
1 can (13 ounces) lobster, crab or shrimp bisque
2 tablespoons butter
1 tablespoon chopped fresh dill (or 1/2 teaspoon dill seed)
1/2 pound natural Swiss cheese, shredded
1/8 teaspoon dry mustard
Salt and freshly ground pepper to taste
2 eggs, slightly beaten
1 loaf French or Italian bread cut in cubes with a piece of crust on each cube
32 medium-size cooked, cleaned shrimp
Milk or cream
Directions
Heat bisque with butter and dill in fondue pot over medium heat.
When thoroughly heated, but not boiling, stir in cheese a handful at a time, stirring after each addition until cheese is melted.
Stir in mustard and season to taste with salt and pepper.
Remove from heat and stir in eggs.
Return to low heat.
To eat, dunk cubes of bread and shrimp in hot sauce.
If mixture thickens during serving, stir in a little milk or cream.
When thoroughly heated, but not boiling, stir in cheese a handful at a time, stirring after each addition until cheese is melted.
Stir in mustard and season to taste with salt and pepper.
Remove from heat and stir in eggs.
Return to low heat.
To eat, dunk cubes of bread and shrimp in hot sauce.
If mixture thickens during serving, stir in a little milk or cream.
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