Seafood Cheese Fondue

Annie
Choose your favorite seafood for this decadent fondue. For a last-minute appetizer, we like to make it using a 12-ounce bag of frozen cooked, peeled and deveined shrimp, thawed quickly in water. If you use a cast-iron Dutch oven, it will retain enough heat to keep the fondue warm during eating. Or you can use a fondue pot to keep it warm.
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Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 3 Tbsp. butter
  • ½ cup finely chopped red sweet pepper
  • 1 tsp. paprika
  • ½ tsp. Old Bay seasoning
  • 2 Tbsp. all-purpose flour
  • 1 to 1¼ cup  milk
  • 1 cup heavy cream or 6 oz. cream cheese
  • 8 oz. gouda, cheddar, and/or Monterey Jack cheese, shredded
  • 1 tsp.  cornstarch or 1 tsp. sodium citrate
  • cup chopped cooked shrimp, crab, lobster, and/or scallops
  • Cubed baguette, lightly toasted

Instructions
 

  • In a small Dutch oven or saucepan, melt 2 Tbsp.of the butter over medium heat. Add sweet pepper, paprika, and Old Bay. Cook and stir 2 to 3 minutes or until pepper is softened.
  • Stir in flour; cook and stir 1 minute. Add milk. Cook over medium-high heat, stirring often, until thickened and bubbly. Add cream. Bring to a simmer. In a medium bowl combine cheese and cornstarch. Slowly stir into pot over very low heat. Remove from heat when cheese is almost melted. Add seafood and butter.
  • If desired, transfer to a fondue pot over low heat. Serve with cubed baguette.
Keyword appetizer, cheese dip, crab, dips, fondue, hot dip, lobster, scallops, seafood, shrimp
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