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Serves 4
Preparation Time: 35 minutes
Cooking Time: 20 minutes
Ingredients:
- 1 pound 16 - 20 count shrimp
- 6 fresh garlic cloves, minced and mashed
- 1/2 cup Bertolli® Olive Oil
- 2 packages Boursin® Garlic & Fine Herbs
- 1/2 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 2/3 cup heavy cream
- 16 bamboo skewers, 5 inches long
- 4 medium tomatoes, hollowed out to form cups for fondue
- crusty bread, optional
- parboiled vegetables (such as broccoli, carrots, and snap peas), optional
Instructions:
Peel and de-vein shrimp. Marinate in garlic and olive oil for 15 - 30 minutes. In double boiler, place Boursin, pepper, and lemon juice. Blend until melted and smooth. Stirring constantly, bring cream to a boil and add to melted cheese mixture to make the fondue. Skewer shrimp and grill for 30 - 45 seconds on each side. Place hot fondue in tomato cup and arrange skewers around tomato. Garnish with fresh chives and cracked pepper.
Tip:
As an alternative to individual fondue servings, pour fondue in pot, heated low, placed in the middle of table for dipping. Offer crusty bread and parboiled vegetables. Or place on hors d'oeuvres table and serve with brown bread.
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