Recipes excerpted from The Fondue Bible by Ilana Simon. Published by Robert Rose, Inc., Toronto, Ontario, CA. Copyright 2007. Reprinted with permission from the publisher. All rights reserved.
Click here for a printable version of the recipe.
Lime and Chipotle Shrimp Fondue
Marinade
2 cloves garlic, finely minced
1/3 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1 tbsp. finely minced chipotle in adobo sauce
Salt and freshly ground black pepper to taste
1 lb. shrimp, peeled and deveined
Broth
5 cups vegetable broth
- Marinade: In a bowl, whisk together garlic, lime juice, cilantro, chipotle, salt and pepper.
- In a shallow casserole, cover shrimp with marinade, tossing gently to coat well. Cover and refrigerate for at least 1 hour, turning shrimp occasionally.
- Broth: In a large saucepan, bring vegetable broth to a boil. Immediately transfer fondue pot, setting flame to keep at a simmer.
- Remove shrimp from marinade and spear with fondue fork. Fondue for 1 to 2 minutes or until cooked through.
Serves 4.
Make Ahead: Prepare marinade in advance and marinate shrimp for several hours before the fondue meal.
Serve With: Tzatziki, shrimp cocktail sauce, cilantro coulis.
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