Shrimp Fondue

4 servings


  • 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!