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Cook'n with Betty Crocker 
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Shrimp Fondue |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Shrimp Fondue recipe on the web!!Prep: 30 min; Cook: 2 min per shrimp Mustard Tartar Sauce (see recipe) Chili Cocktail Sauce (recipe) _ pounds uncooked peeled medium or large shrimp, thawed if frozen _ (14 1/2-ounce) cans ready-to-serve chicken broth _ tablespoons lemon juice _ cloves garlic, thinly sliced 1. Make Mustard Tartar Sauce and Chili Cocktail Sauce. Devein shrimp (see How to Devein Shrimp in "Boiled Shrimp"). Cover and refrigerate. 2. Mix broth, lemon juice and garlic in 2-quart saucepan. Heat to boiling. Pour into fondue pot. Keep warm over medium heat. 3. Arrange shrimp on serving plate. Spear shrimp with fondue forks; dip into simmering broth to cook. Cook medium shrimp about 1 minute, large shrimp 1 1/2 to 2 minutes, or until pink and firm. Serve with sauces. Mustard Tartar Sauce 1/2 cup mayonnaise or salad dressing 1/4 cup dill pickle relish 2 tablespoons yellow mustard 2 teaspoons sugar 1 teaspoon ground mustard 2 medium green onions, chopped (2 tablespoons) Mix all ingredients. Cover and refrigerate until serving. Chili Cocktail Sauce 1/2 cup chili sauce 2 tablespoons apricot preserves 1 teaspoon chili powder 1 teaspoon cider vinegar 1/8 teaspoon ground red pepper (cayenne) Mix all ingredients. Cover and refrigerate until serving. NUTRITION FACTS: 1 Serving:; Calories 260 (Calories from Fat 145); Fat 16g (Saturated 2g); Cholesterol 150mg; Sodium 1,010mg; Carbohydrate 14g (Dietary Fiber 1g); Protein 16g % DAILY VALUE:; Vitamin A 10%; Vitamin C 4%; Calcium 4%; Iron 14% DIET EXCHANGES:; 1 Starch; 2 Lean Meat; 2 Fat From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. TIMETABLE FOR MICROWAVING FISH Panfried Fish Oven-Fried Fish Baked Fish Fillets BAKING FISH WITH SKIN ON IT Flounder with Mushrooms and Wine Broiled Fish Steaks Beer Batter - Fried Fish Sole Amandine Tuna with Pesto Seafood-Stuffed Whitefish Seafood-Rice Stuffing Potato-Crusted Salmon Salmon Patties with Sour Cream-Dill Sauce Tuna-Pasta Casserole Cold Poached Salmon with Herb Mayonnaise Herb Mayonnaise Crispy Baked Catfish Pecan-Crusted Fish Fillets Sea Bass with Vegetable Melange Fish en Papillote Sweet-Sour Fish Bake SHELLFISH BASICS Boiled Shrimp Deep-Fried Shrimp Shrimp Scampi Shrimp Creole Shrimp and Scallops with Wine and Vegetables Shrimp Fondue Mustard Tartar Sauce Chili Cocktail Sauce HARD-SHELL AND SOFT-SHELL BLUE CRABS Steamed Clams Steamed Mussels Crabmeat Roll-Ups Avocado Sauce Boiled Hard-Shell Blue Crab Cakes Boiled Lobsters Lobster Newburg Coquilles Saint Jacques Thai Scallops and Noodles Hearty Seafood Stew Seafood Chilaquiles Casserole Seafood Paella FISH BASICS HOW TO OPEN RAW CLAMS HOW TO REMOVE CRABMEAT HOW TO REMOVE LOBSTER MEAT TIMETABLE FOR MICROWAVING SHELLFISH TIMETABLE FOR REHEATING COOKED CRAB LEGS |
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