Roasted Garlic Butter Shrimp Fondue
We’re bringing fondue back from the 70’s! This easy fondue made of roasted garlic and butter is the perfect vehicle for steamed shrimp. And gathering your guests around the fondue pot is a great way to get a party started!
2-3 heads garlic
1 pound (4 sticks) salted butter
24 shrimp (sized 16-20)
2 cups water
1/2 cup red wine vinegar
3 tablespoons Old Bay seasoning
2 teaspoons Olive oil
Salt & pepper
Immersion blender or food processor
The day before, make the roasted garlic butter:
To roast the garlic, cut the top third from the heads of garlic. Drizzle with the olive oil, season with salt and pepper. Wrap in foil, place in an oven that’s been preheated to 350. Roast for at least an hour, or until the garlic is soft. Allow to cool.
In a sauce pan, gently melt the butter. Once melted, squeeze the in the garlic. Cool slightly, and blend together using immersion blender or food processor. Place in an air tight container in the refrigerator.
Day of service:
In a saucepan, slowly reheat the butter and garlic mixture until very hot (just beginning to boil/bubble), stirring often. Do not allow to brown. Place in fondue set with a candle lit underneath.
Clean and peel the shrimp. Set aside. In a saucepan or steamer, add the water, vinegar and Old Bay seasoning. Bring to a boil. Steam the shrimp for 2 to 3 minutes. The shrimp should still be a little translucent and appear under done. You are not trying to cook the shrimp completely here – DO NOT OVER COOK THE SHRIMP.
To serve: Spear a shrimp and place in the fondue pot, stirring around a few times. Allow the shrimp to finish cooking for 1 minute. The hot garlic butter will complete the cooking and when the shrimp is removed from the pot, the butter will fall away leaving a beautiful coating of garlic. Enjoy!
Portion control is important! 24 shrimp of this size will be a nice first course for 6 people.