Recipe of the Week: Shrimp Fondue

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.

It’s bittersweet to see my mother’s handwriting as she’s been gone 10 years.  But aren’t the best recipes the ones that are all messy and splotched with drips?

Ingredients:

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.

Procedure:

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).

The pot was empty at the end of the night; it sure was delicious.  I can’t wait to make it again when the family comes over.

Enjoy!