This recipe for shrimp fondue is from my mother’s recipe book. She made the rich and delicious appetizer anytime there was a family party. If it wasn’t included on the menu, either my sister or I would say, “you’re going to make shrimp fondue, aren’t you?”
I was invited to a “bring a recipe your mother used to make” pot-luck dinner at a friend’s house and decided to share this treat with all of those friends. This is the first time I made it, and I’m wondering why I never did.
1 8-ounce package cream cheese
1 can cream of shrimp soup
1 cup grated sharp cheddar (I used white cheddar)
1 cup sour cream
1/2 tsp. crushed garlic
1 tsp. Worcestershire sauce
1 5-ounce packaged frozen cooked salad shrimp
1 loaf of crusty French bread cut into cubes.
Melt the first six ingredients in a double boiler. (I used a metal bowl over a stock pot). Add the small frozen shrimp and heat through. Transfer to a fondue pot and serve with cubed french bread, using fondue forks for dipping. (I’m pretty sure my sister and I used to spoon the stuff onto slices of the bread).