Shrimp Fondue Recipe

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Desserts

Fondue

Shrimp Fondue

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Ingredients:
3/4 pound large raw shrimp
Boiling salted water
2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1.1/4 cups half-and-half {half milk,
half cream)
1 tablespoon dry Sherry
1/2 cup grated Romano cheese
1/8 teaspoon paprika
Dash cayenne
French or sourdough bread
Carrot, cucumber, zucchini, and
celery rounds or sticks

Directions:
Shrimp Fondue may be prepared in either a chafing dish or ceramic fondue pot. Large shrimp are eaten from fondue fork or bamboo skewer; dip up the cheese sauce with small slices of sourdough bread or crisp raw vegetables.
Cook shrimp in boiling salted water to cover, just until shrimp turn pink; shell and devein.
Melt butter over direct heat in blazer pan of chafing dish or in fondue pot. Stir in flour and salt; cook until bubbly. Gradually add half-and-half and cook, stirring until thickened and smooth.
Blend in Sherry, cheese, paprika, and cayenne. Stir in shrimp.
Use bread, cut into two or three-bite size, and vegetable sticks and rounds to dip up sauce. Serves 4 to 6 as an appetizer, or 2 as entree.