This shrimp fondue recipe makes the perfect alternative to high-calorie and high-fat fondues. It’s broth-based and you can use shrimp, scallops, and any other fish or seafood in this seafood fondue recipe.
What are you waiting for? Are you and your guests ready to fondue? This healthy seafood fondue will redefine indulgence.
Seafood and Shrimp Fondue Recipe in Broth
|1000 ml||(4 cups)||Chicken Stock|
|30 ml||(2 tbsp)||Sake or Dry White Wine|
|1||Garlic Clove, Thinly Sliced|
|15 ml||(1 tbsp)||Fresh Ginger, Grated|
|45 ml||(3 tbsp)||Japanese Soy Sauce|
|To Taste||Salt and Pepper|
|To Taste||Worcestershire Sauce|
|250 g||(1/2 lb)||Scallops|
|250 g||(1/2 lb)||Shrimp, De-veined and Shelled|
|250 g||(1/2 lb)||Halibut or Other Firm-Flesh Fish|
|500 ml||(2 cups)||Raw Vegetables cut into bite-sized pieces (Carrot Sticks, Cauliflower, Broccoli, Zucchini Slices, etc.)|
|Side Dishes (Rice, Salad, etc.)|
|2 or 3||Seafood Fondue Dips|
1. In a large pot over medium heat, mix the chicken stock, sake or white wine, garlic, ginger, salt and pepper, and Worcestershire.
2. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
3. Rinse the scallops, shrimp, and fish.
4. Pat dry and cut into bite-sized pieces. Cut the scallops into thin coins about 3 mm (1/4 inch thick).
5. Arrange seafood and fish on serving plates and keep refrigerated until fondue starts.
6. In a medium pot, bring water to a boil.
7. Add the vegetables and let them cook for about 3 minutes until their color really comes out. The vegetables won’t be fully cooked.
8. Remove the vegetables from the water and arrange on serving plates. Keep refrigerated until fondue time.
9. When you are ready to get started, light the fondue burner, and adjust the heat.
10. Transfer the broth into your fondue pot. Keep the extra broth in a pot on the stovetop on low heat to replenish as needed.
11. Keep an eye on the temperature. If the broth is too hot, it will evaporate quickly, and if it’s not hot enough, your food will take a long time to cook.
12. Put a piece of vegetable, fish, or seafood onto your fondue fork and cook it into the delicious seafood broth.
13. Transfer the cooked dippers onto a regular fork and dip into one of your seafood fondue dips.
14. Enjoy and repeat but no double-dipping!
There are more fondue recipes that include shrimp. Check these out: