Shrimp Fondue With White Wine Recipes

WHITE TRUFFLE AND CHERVIL RISOTTO WITH A FONDUE OF GULF SHRIMP

Steps:

• Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.
• In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto.

SHRIMP FONDUE WITH WHITE WINE

Steps:

• Add all ingredients (except shrimp and bread) into crock pot.
• Cover and cook 1 hour on High.
• About 10 minutes before the cooking is done, cut bread into 1 inch cubes.
• Reduce heat to Low and add shrimp before serving; stir well to combine and allow to heat up before serving.

SHRIMP FONDUE

Steps:

• mix the butter and lemon juice, set aside.
• heat oil until bubbly, dip artichokes and shrimp in oil then dip into butter, enjoy.

CHEESE AND SHRIMP FONDUE

Steps:

• Mix together soup, cheese, and white wine a crockpot or electric fondue pot.
• Heat and stir occasionally unti cheese melts and mixture is warmed.
• Serve with chunks of French bread for dunking.

SHRIMP FONDUE

Steps:

• Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

Steps:

• Make sauce and set aside.
• **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
• ***Sauce***.
• Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
• Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.

FONDUE BROTH

Steps:

• Mix all the ingredients in your fondue pot, and simmer for 1 hour.
• When you are ready to start, bring the broth to a boil.
• We usually have thinnly sliced beef (Chinese fondue beef), large raw tiger shrimp, scallops, portabello mushrooms, and chicken.
• Of course, you can have what ever meat and vegetables you wish.
• Guten apetit!

SHRIMP CHEESE FONDUE

Steps:

• Combine all ingredients in a fondue pot.
• Heat, stirring constantly until well blended and serve in fondue pot.
• Serve with toasted French or Italian bread cubes.