Fondue Shrimp In Oil: A Step-By-Step Guide

Fondue is a fun way to turn dinner into a social gathering, and a great way to cook shrimp. While seafood may not be the first thing that comes to mind when you think of fondue, shrimp is a great choice as it cooks quickly and pairs well with different flavours. There are a few different ways to fondue shrimp in oil, but a simple recipe involves adding 4 cups of chicken broth to a pot, along with some garlic, ginger, white wine, salt and pepper, and letting it simmer for 30 minutes. Then, peel and devein the shrimp, and run them under cold water before patting them dry. Heat up some vegetable oil in a fondue pot, and once it's hot enough, place the shrimp in the oil and cook for 1-2 minutes, or until the meat turns pink. Serve with your favourite sauces and enjoy!

How to Fondue Shrimp in Oil

Prepping the shrimp: peel, devein, and pat dry

To prep shrimp for fondue, you'll want to start by peeling them. This will make them easier to eat once they're cooked, and it also gives you access to the vein, which you'll want to remove.

Peeling shrimp is a simple process: just start at the head end and pull the shell off in one or two pieces. You can also use your fingers or a small knife to remove the legs and the tail, but leaving these on during cooking is also an option.

Once the shrimp are peeled, it's time to devein them. This is a very important step, as the vein that runs through a shrimp can be quite bitter. To devein, use a small knife to make a slit along the back of the shrimp, then use the tip of your knife or your fingers to remove the vein.

Finally, it's important to pat the shrimp dry before cooking. This will help them cook evenly and prevent them from becoming rubbery. Use a paper towel or a clean kitchen towel to gently blot the shrimp dry.

By following these steps, you'll be sure to have perfectly prepped shrimp that are ready for fondue cooking!

Oil temperature: heat oil to 350-375°F

To heat oil to 350-375°F, you have a few options, some of which require a thermometer, while others do not.

If you have a thermometer, simply heat the oil on medium-high heat and monitor the temperature until it reaches 350-375°F. This may take some time, so be patient and don't leave the oil unattended.

If you don't have a thermometer, you can try the wooden spoon technique. Dip a wooden spoon or chopstick into the oil once it has warmed up. If the oil bubbles steadily around the wood and starts to float, it's ready for frying. If it bubbles very quickly, it's too hot and needs to cool down.

Another option is the bread test. Drop a small piece of bread into the oil and time how long it takes to brown. If it browns in 50-60 seconds, the oil is between 350-365°F. If it browns in 40-50 seconds, the oil is between 365-380°F.

You can also try dropping a popcorn kernel into the oil. If the popcorn pops, the oil is between 325-350°F.

It's important to note that the ideal temperature for most frying is between 350-365°F. If the oil is too hot, your food will burn on the outside before cooking on the inside. If it's not hot enough, your food will absorb the oil and taste greasy.

Cooking time: 30-90 seconds for small shrimp, 2-3 minutes for large shrimp

When preparing shrimp fondue, it's important to consider the size of your shrimp, as this will impact the cooking time. Small shrimp will only need to be cooked for 30-90 seconds, while large shrimp should be cooked for 2-3 minutes. This ensures that the shrimp is cooked through and safe to eat.

Before cooking, make sure your shrimp are prepared properly. Peel and devein the shrimp, and then rinse them under cold water. Pat them dry with a paper towel. You can also marinate the shrimp before cooking to infuse them with extra flavour. A simple marinade can be made by combining lemon juice, olive oil, garlic, green onion, and herbs.

Once your shrimp are prepared, it's time to heat up your fondue pot. Fill the pot one-third full with oil and heat it to 375°F. You can test if the oil is hot enough by dropping in a cube of bread; if it browns in 30 seconds, the oil is ready.

Now, it's time to cook the shrimp. Insert your fondue forks into the shrimp and place them gently into the hot oil. For small shrimp, leave them in the oil for 30-90 seconds. For large shrimp, leave them in for 2-3 minutes. The shrimp will be cooked when the meat turns pink.

Remove the shrimp from the oil and enjoy them with your favourite dipping sauces. Some popular options include horseradish-sour cream sauce, sour cream-dill sauce, tomato cocktail sauce, or a yogurt and chive dip.

Broth: add chicken broth, garlic, ginger, wine, salt and pepper to the fondue pot

To make a broth with chicken broth, garlic, ginger, wine, salt, and pepper, you'll need to gather your ingredients and follow a few simple steps. Here's a detailed guide:

Ingredients:

• Chicken broth (4 cups or 32 oz.)
• Garlic (1 clove, minced, or 2 tablespoons if using fresh garlic)
• Ginger (1 teaspoon, minced, or a 1-inch piece, sliced)
• White wine (1/4 cup)
• Salt and pepper (1 teaspoon each)

Optional ingredients:

• Fresh chillies or Thai red chili peppers
• Spring onions/green onions
• Lime juice
• Honey
• Soy sauce

Steps:

• Add 4 cups of chicken broth to a pot and place it on your stovetop. Bring the broth to a boil.
• Add the garlic, ginger, wine, salt, and pepper to the pot. You can also add chillies, spring onions, and soy sauce at this stage if you want to incorporate more flavours.
• Let the broth simmer for 30 minutes. You can cover the pot and let it cook gently for up to an hour if you want a more flavourful broth.
• Taste the broth and adjust the seasoning to your preference. You can add a teaspoon of honey to balance the acidity, or more lime juice or soy sauce to enhance the saltiness.
• Once you're happy with the flavour, transfer the broth to your fondue pot until it is almost full. Keep the remaining broth aside in case you need to top up the pot later.

Your broth is now ready to be used for cooking shrimp fondue!

Dipping sauces: experiment with different sauces to complement the shrimp

When it comes to shrimp fondue, there are several sauces you can experiment with to find the perfect complement to the shrimp's flavour. Here are some ideas to get you started:

Horseradish-Sour Cream Sauce

This sauce is a classic combination of sour cream and horseradish, which offers a creamy and tangy taste that pairs well with the shrimp. It is a simple sauce to prepare, and you can adjust the amount of horseradish to your preferred level of spiciness.

Dill Sauce

Dill sauce is another excellent option for shrimp fondue. It typically includes ingredients such as sour cream or light sour cream, horseradish sauce, red onion, fresh or dried dill, and lemon juice. The dill and lemon add a refreshing flavour to the sauce, making it a perfect complement to the shrimp.

Tomato and Ginger Sauce

For a more unique flavour, you can try a tomato and ginger sauce. This sauce combines the sweetness of tomatoes with the spiciness of ginger, creating a complex and intriguing taste. You can also add other ingredients, such as onions, garlic, or spices, to enhance the flavour further.

Cocktail Sauce

Cocktail sauce is a traditional choice for seafood, and it goes well with shrimp fondue. This sauce typically includes ingredients such as ketchup or tomato sauce, horseradish, lemon juice, and spices. It offers a tangy and slightly spicy taste that pairs beautifully with the shrimp.

Yogurt and Chive Dip

For a lighter option, you can try a yogurt and chive dip. This sauce combines yogurt, whipped cream, chives, and seasonings, creating a creamy and refreshing taste. The chives add a mild onion flavour, while the yogurt provides a tangy and smooth base.

Asian-Style Dips

If you want to explore more exotic flavours, you can experiment with Asian-style dips. For example, you can create a soy sauce and ginger dip by combining soy sauce, lime juice, and finely cut ginger strips. This dip offers a savoury and slightly spicy taste that can complement the shrimp's flavour.

When creating dipping sauces for shrimp fondue, feel free to experiment with different ingredients and flavour combinations. You can also offer a variety of sauces to your guests, allowing them to explore different tastes and find their favourites.

Frequently asked questions