A Tasty Twist: Can You Fondue Shrimp?

While fondue is typically associated with chocolate or cheese, shrimp fondue is a unique and fun option for your next fondue party. Shrimp is an ideal choice for fondue because it cooks quickly and pairs well with different flavours. There are several ways to make shrimp fondue, including broth-based recipes and those that use cheese or butter sauces.

Broth-based shrimp fondue

Ingredients:

For the broth:

• Chicken stock/broth (about 32 ounces)
• Dry white wine or sake (optional)
• Garlic cloves, thinly sliced or minced (2 tablespoons)
• Fresh ginger, grated (1 tablespoon)
• Soy sauce (3 tablespoons)
• Worcestershire sauce (a pinch or 1/4 teaspoon)
• Black peppercorns (optional)

For the dippers:

• Shrimp, de-veined, shelled, and raw (1-2 pounds)
• Scallops, rinsed and patted dry
• Firm-flesh fish like halibut, cut into bite-sized pieces (you can also use salmon or other fish)
• Raw vegetables cut into bite-sized pieces (carrot sticks, cauliflower, broccoli, zucchini slices, etc.)
• Side dishes like rice or salad

Cooking Instructions:

• In a large pot over medium heat, mix the chicken stock, white wine/sake, garlic, ginger, soy sauce, Worcestershire sauce, and black peppercorns (if using).
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.
• Meanwhile, prepare your dippers. Rinse the shrimp, scallops, and fish, then pat them dry. Cut the seafood into bite-sized pieces. For the scallops, cut them into thin coins about 3 mm (1/4 inch) thick.
• Arrange the seafood on serving plates and keep them refrigerated until it's time to start the fondue.
• In a medium pot, bring water to a boil. Add the vegetables and cook for about 3 minutes until their color brightens. Remove them from the water and arrange them on serving plates. Keep them refrigerated until fondue time.
• When you are ready to start, light the fondue burner and adjust the heat. Transfer the broth into your fondue pot. Keep the extra broth in a separate pot on low heat to replenish as needed.
• Monitor the temperature of the broth. If it is too hot, it will evaporate quickly, and if it's not hot enough, your food will take longer to cook.
• Spear a piece of vegetable, fish, or seafood with your fondue fork and cook it in the delicious seafood broth.
• Transfer the cooked dippers onto a regular fork and dip them into your chosen seafood fondue dip. Enjoy, but remember, no double-dipping!

Tips:

• Always use raw shrimp for fondue, as it keeps its flavorful juices when dipped into hot broth and doesn't become tough.
• Use an electric fondue pot for easy temperature control.
• Parboil or lightly steam potatoes, broccoli, cauliflower, carrots, asparagus, and zucchini before adding them to the fondue broth.
• Provide a variety of dipping sauces such as cocktail sauce, barbecue sauce, teriyaki sauce, or Yum Yum Sauce.

Shrimp fondue dipping sauces

Shrimp fondue is a unique and delicious way to enjoy shellfish. It is perfect for a party or a special dinner with friends or family. The broth-based fondue is a healthy alternative to high-calorie and high-fat fondues, and it can be made with shrimp, scallops, and any other fish or seafood.

When it comes to dipping sauces for shrimp fondue, there are several options to choose from. Here are some ideas for shrimp fondue dipping sauces:

Homemade Cocktail Sauce

A classic and well-loved pairing with shrimp, cocktail sauce is a must-have for shrimp fondue. The tangy, slightly spicy flavour of cocktail sauce complements the sweetness of the shrimp perfectly.

Barbecue Sauce

A 2-ingredient barbecue sauce is a great option for those who want a smoky, savoury flavour. The sweetness of the barbecue sauce also pairs well with the shrimp.

Teriyaki Sauce

For those who enjoy an umami-rich flavour profile, a made-from-scratch teriyaki sauce is a perfect choice. The combination of soy sauce, ginger, garlic, and sesame oil creates a savoury and slightly sweet sauce that goes well with shrimp.

Cracked Pepper Sauce

This sauce is perfect for those who enjoy a bit of spice. The cream cheese and butter base is smooth and creamy, while the cracked peppercorns add a bold kick of flavour.

Dill Sauce

Dill sauce is a refreshing and tangy option that goes well with seafood. The combination of sour cream, horseradish, dill, and lemon juice creates a bright and flavourful sauce.

Tomato and Ginger Sauce

A tomato and ginger sauce is another great option for shrimp fondue. The sweetness of the tomatoes pairs well with the spiciness of the ginger, creating a well-rounded flavour profile.

When serving shrimp fondue, it is ideal to offer a selection of at least three dipping sauces to your guests. These sauces can be homemade or store-bought, depending on your preference.

How to cook shrimp in fondue

Ingredients

• Chicken broth (32 ounces) – low-sodium chicken broth or stock. Full sodium broth tends to evaporate more quickly.
• White wine vinegar (1/2 cup) – use a brand with a crisp and tangy flavor.
• Garlic (2 tablespoons) – fresh minced garlic cloves or jarred minced garlic.
• Green onions (1/4 cup) – diced fresh green onions.
• Shrimp (1 pound raw) – peeled, deveined raw shrimp with the tail on or off. Use large shrimp.
• Dipping sauces – see our list of favorite dipping sauces.

Optional:

• A splash or two of Worcestershire sauce
• Freshly grated ginger
• Black peppercorns

Utensils

• Electric fondue pot – a Cuisinart electric fondue pot is recommended.
• Fondue forks or skewers
• Sauce bowls or plates

Method

• Preheat your fondue pot, setting it to medium heat. Next, add the chicken broth, white wine vinegar, and minced garlic. Whisk together.
• Set the fondue pot temperature to medium-high heat. Bring to a soft boil.
• Add the chopped green onions and you are ready to fondue.
• For food safety, keep the raw shrimp in a bowl separate from serving plates or bowls.
• Use fondue forks or skewers to spear and cook shrimp for 1 to 2 minutes each.
• Shrimp will be pink and opaque and start to curl when done.
• Enjoy with your favorite dipping sauces.

Tips

• Keep raw and cooked plates and utensils separate for food safety.
• Raw shrimp is preferable as it keeps its flavorful juices when dipped into hot liquid and cooks quickly in a fondue pot.
• Monitor the temperature of the broth. If it is too hot, it will evaporate quickly; if it’s not hot enough, your food will take a long time to cook.

Shrimp fondue with cheese

Ingredients

• 16 ounces of sour cream
• 8 ounces of cream cheese
• 10.75 ounces of condensed cream of shrimp soup
• 1 dash of Worcestershire sauce
• 1 garlic clove, thinly sliced
• Shrimp, de-veined and shelled
• Raw vegetables cut into bite-sized pieces (e.g. carrot sticks, cauliflower, broccoli, zucchini slices)
• Bread for dipping

Instructions:

First, rub the garlic clove around your fondue pot, then discard it. Next, melt the sour cream, cream cheese, shrimp soup, and Worcestershire sauce in a medium-sized pot over low heat. Keep cooking until the mixture has a smooth and creamy texture. Add a pinch of cayenne pepper and season with salt and pepper to taste. Transfer the mixture to your fondue pot and light the burner. Adjust the heat to keep the fondue warm but not too hot.

Now you're ready to start dipping! Cut your bread into bite-sized pieces and dip them into the cheese mixture. You can also dip cooked shrimp and raw vegetables. Enjoy!

Tips:

• Keep an eye on the temperature of your fondue. If it's too hot, it will evaporate quickly, and if it's not hot enough, your dippers will take a long time to cook.
• Get creative with your dippers! In addition to bread, shrimp, and vegetables, you can try mushrooms, potatoes, or even crab meat.
• For a boozy twist, add some sake or dry white wine to your fondue mixture.

Shrimp fondue with vegetables

Ingredients

For the fondue:

• Chicken stock
• Sake or dry white wine
• Garlic clove, thinly sliced
• Fresh ginger, grated
• Worcestershire sauce
• Shrimp, de-veined and shelled
• Scallops
• Halibut or other firm-fleshed fish
• Raw vegetables cut into bite-sized pieces (e.g. carrot sticks, cauliflower, broccoli, zucchini slices)
• Salt and pepper

For serving:

• Rice or salad
• French bread

Method

• In a large pot over medium heat, mix the chicken stock, sake or white wine, garlic, ginger, salt and pepper, and Worcestershire sauce.
• Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
• Rinse the scallops, shrimp, and fish. Pat dry and cut into bite-sized pieces. Cut the scallops into thin coins about 3 mm (1/4 inch) thick.
• Arrange the seafood and fish on serving plates and keep refrigerated until you're ready to start the fondue.
• In a medium pot, bring water to a boil. Add the vegetables and let them cook for about 3 minutes until their colour really comes out. The vegetables won't be fully cooked.
• Remove the vegetables from the water and arrange on serving plates. Keep refrigerated until fondue time.
• When you are ready to start, light the fondue burner and adjust the heat.
• Transfer the broth into your fondue pot. Keep the extra broth in a pot on the stovetop on low heat to replenish as needed.
• 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.
• Put a piece of vegetable, fish, or seafood onto your fondue fork and cook it in the delicious seafood broth.
• Transfer the cooked food onto a regular fork and dip into one of your chosen dips. Enjoy and repeat but remember, no double-dipping!

Dips

For a creamy dip to accompany your shrimp fondue, try this recipe:

• Melt 1 (16 ounce) container of sour cream, 1 (8 ounce) package of cream cheese, 1 (10.75 ounce) can of condensed cream of shrimp soup, and a dash of Worcestershire sauce and garlic salt over low heat in a medium-size pot.
• Cook until the mixture has a creamy texture, then pour it into a serving bowl and serve hot.

Frequently asked questions