12 ounces Contessa (any size) Cooked Tail-Off Shrimp, thawed
8 ounces swiss cheese, grated
8 ounces gruyere cheese, grated
2 tablespoons cornstarch
1 cup dry white wine (Pinot Grigio)
1 tablespoon lemon juice
1 teaspoon dry mustard
2 tablespoons chopped fresh chives
1 French baguette cubed, then toasted
In a medium sized bowl, combine cheese and cornstarch. Toss together until completely mixed. Set aside.
In a medium saucepan, combine wine and lemon juice. Bring to a simmer over medium-low heat.
Gradually add the cheese mixture a handful at a time while slowly stirring. Do not bring to a boil. Reduce heat if necessary.
Continue stirring until all the cheese has melted and mixture is smooth.
Add the dry mustard and chives. Stir and mix thoroughly for 1 minute.
Pour into a fondue pot or serving bowl. Serve immediately. Dip shrimp and toasted baguette cubes into fondue pot and enjoy!
Posted on 09/29/2015 at 12:37:00 AM