The shrimp here has already been deveined, sauteed and cool. In the same pan saute the peppers and onions.
In the meantime add the creams and cheese in a medium size saucepan stir on medium low heat until the cheese have melted.
Serve and enjoy!
CRAB AND SHRIMP FONDUE Yield: 5-10 Servings Prep Time: 15 mins Cook Time: 37 mins Total Time: 52 mins
INGREDIENTS: 1/2 lb Crabmeat, clean 1/2 lb Shrimp, cut in three pieces 1 Orange or Red bell pepper, small diced 1 Yellow bell pepper, small diced 1 small Onion, small diced 2 tsp each Chives, parsley and Dill, minced 1/2 cup Heavy cream 2 tsp Garlic, minced Salt and pepper to taste 1/2 cup Sour cream Day old French bread, cubed 1 cup Cheddar, shredded 1/2 cup Brie cheese, cut up 1 tsp Butter, unsalted 1/2 tsp Olive oil +1/2 tsp Olive oil 2 tsp Lemon juice or to taste 1 tsp Lemon zest 1/4 cup Dry white wine 1/2 tsp each Garlic powder, grated ginger, coriander season mix 1/8 tsp Cayenne Pepper
METHODS: 1. Remove shell from shrimp and deveined. Cut in three pieces. Heat 1/2 teaspoon olive oil and saute shrimp for 3 mins or until shrimp turns pink. Season with a pinch of salt and pepper. Remove and drain on paper towel to remove any excess fat. Cool and set aside until ready to use. 2. In the meantime, clean crab meat to remove any cartilage. 3. Heat remaining oil and butter together, saute the pepper and onions for 2 minutes. Season with a pinch of salt and pepper. Add minced garlic and saute for an 2 minutes more with no color. Deglaze with white wine and reduce by half. Remove from heat. 4. In a medium size saucepan on medium low heat add heavy cream, sour cream, and cheese. Stir constantly or until both the Brie and Cheddar are melted. Add garlic powder mix, cayenne pepper, lemon zest, lemon juice, salt and pepper. Stir, taste and adjust seasonings. Stir in crab, shrimp and sautéed vegetables. Remove from heat. Finish with herbs: chives, parsley and dill. 5. Pour cheese mixture into a fondue pot and gently simmer over low heat. Serve with cubed day old french bread, veggies, cooked potatoes, or artichoke hearts.
**NOTE: If you don’t have a fondue pot you can simply create a double boiler by filling a saucepan a 1/3 of the way with water, bring to a boil. (Try to keep the water at a very gently simmer). Place a stainless steel mixing bowl over the saucepan. Add your cheese mixture and stir occasionally.
**Reheats well. Microwave direction…microwave for 1.5 minutes stir and microwave for another .5 minute. Stove top put in a small or medium saucepan on medium low heat. Stir until the fondue is heated all the way through.
**This can also be eaten cold with chips.
Enjoy!
CRAB AND SHRIMP FONDUE The shrimp here has already been deveined, sauteed and cool. In the same pan saute the peppers and onions.