Seafood Cheese Fondue
Choose your favorite seafood for this decadent fondue. For a last-minute appetizer, I like to make it using a 12-ounce bag of frozen cooked, peeled and deveined shrimp, thawed quickly in water. If you use a cast-iron Dutch oven, it will retain enough heat to keep the fondue warm during eating. Or you can use a fondue pot to keep it warm.
Ingredients
- 3 Tbsp. butter
- ½ cup finely chopped red sweet pepper
- 1 tsp. paprika
- ½ tsp. Old Bay seasoning
- 2 Tbsp. all-purpose flour
- 1 to 1¼ cup milk
- 1 cup heavy cream or 6 oz. cream cheese
- 8 oz. gouda, cheddar, and/or Monterey Jack cheese, shredded
- 1 tsp. cornstarch or 1 tsp. sodium citrate
- 1½ cup chopped cooked shrimp, crab, lobster, and/or scallops
- Cubed baguette, lightly toasted
Instructions
- In a small Dutch oven or saucepan, melt 2 Tbsp.of the butter over medium heat. Add sweet pepper, paprika, and Old Bay. Cook and stir 2 to 3 minutes or until pepper is softened.
- Stir in flour; cook and stir 1 minute. Add milk.Cook over medium-high heat, stirring often, until thickened and bubbly. Add cream. Bring to a simmer. In a medium bowl combine cheese and cornstarch. Slowly stir into pot over very low heat. Remove from heat when cheese is almost melted. Add seafood and butter.
- If desired, transfer to a fondue pot over low heat. Serve with cubed baguette.