Shrimp/Gruyere Fondue

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

Fondue:
3 tbsp. unsalted butter
1 lb. med. 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 and 1/2 cup dry white wine*
1 tbsp. lemon juice
1 lb. (about 5 cups) Gruyere cheese (no rind), shredded
1 tbsp. cornstarch
2 tsp. fresh tarragon, finely chopped, or 1 tsp. dried
Pepper to taste

INSTRUCTIONS

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.

CHEF 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.

Tagged: dipsspreads, fondue add tags

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