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Author Notes: This fun and easy recipe is great for a party and for kids. I love to bring the aroma and flavors of a summer shrimp boil inside during the cold winter. This is also great outside (if you have an extension cord) during the summer. As with all fondue, this recipe is about having fun with friends and family preparing and eating your dinner (or maybe appetizer in this case). - NWB - NWB
Food52 Review: NWB’s Shrimp Fondue is the perfect example of a recipe that’s much more than the sum of its parts. Just a few humble ingredients-—celery, fennel and Old Bay spice among others—come together to simmer succulent shrimp in just a few minutes. Next, dunk shrimp in a light Old Bay butter sauce to top it all off. A great way to add some protein to your next fondue party. Note: Let fondue ingredients sit for at least 2 hours before simmering.
- 8 cups water
- 2 stalks celery, chopped into big pieces
- 1/2 bulb of fennel, chopped into big pieces
- 1 tablespoon black peppercorns
- 1 teaspoon white peppercorns
- 1 lemon, sliced
- 3 tablespoons dry vermouth
- 1 tablespoon celery seed
- 3 tablespoons Old Bay
- 2 pounds peeled and deveined shrimp
- 6 ounces clarified butter (1 stick)
- Combine water, celery, fennel, peppercorns, lemon, vermouth, celery seed, salt, and two tablespoons old bay and let sit for a couple of hours.
- Warm butter. Mix remaining old bay into clarified butter.
- Put liquid mixture into the fondue pot and bring to a boil. Once it boils reduce to a simmer and let it cook for 10 minutes. Fill a bowl with ice. Place shrimp in smaller bowl and lodge it into the ice.
- Skewer shrimp on fondue fork and place in simmering water until shrimp turns pink. Dip in butter. Eat. Repeat.
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