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Shrimp Fondue
SUBMITTED BY:
ANDIKAY
"A rich, creamy fondue, great for dunking chunks of fresh French bread-- or topping a bbq'd steak...a family favorite for sure!"
RECIPE RATING:
Read Reviews
(26)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of shrimp soup
1 dash Worcestershire sauce
1 pinch garlic salt
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DIRECTIONS
Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.
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REVIEWS
Reviewed on Jan. 25, 2004 by PHILLIP ROGERS
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PHILLIP ROGERS
Jan. 25, 2004
This recipe tasted horrible, It was way too sour with 32 oz. of sour cream. I even added sugar just to make it edible. If I started with 16 oz. it might have tased a bit better. Way too expensive to throw out, which is what I did.
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13 users found this review helpful
This recipe tasted horrible, It was way too sour with 32 oz. of sour cream. I even added sugar...
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Reviewed on Sep. 29, 2005 by
IMVINTAGE
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IMVINTAGE
Sep. 29, 2005
I added swiss cheese, an extra can of soup, old bay seasoning, extra worcestershire, a couple squirts of hot sauce & a can of tiny shrimp although I wish I had used larger shrimp. Served it w/ a salad & soaked it up w/ buttered & toasted ciabatta bread. Yum!!! It was very much like the shrimp fondue I have had @ Salt Grass steakhouse.
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12 users found this review helpful
I added swiss cheese, an extra can of soup, old bay seasoning, extra worcestershire, a couple...
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Reviewed on Oct. 29, 2003 by LWILKES1970
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LWILKES1970
Oct. 29, 2003
I was suprised to read the bad reviews this recipe received. I have a similar recipe but it calls for horseradish - maybe that's what this recipe was missing in flavor. The only problem I have had with this recipe is the cream of shrimp soup is sometimes difficult to find.
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11 users found this review helpful
I was suprised to read the bad reviews this recipe received. I have a similar recipe but it...
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Reviewed on Jan. 25, 2004 by MARYRETTIG
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MARYRETTIG
Jan. 25, 2004
This sounded good, but it was horrible!!!
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9 users found this review helpful
This sounded good, but it was horrible!!!
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Reviewed on May 11, 2004 by
TchrJrHi
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TchrJrHi
May 11, 2004
Absolutely loved this recipe. The hubby and I really were surprised at how good it was. I did tweak it up a bit. I added scallops and some shrimp to the fondue as well as some Gouda cheese (just a thick slice) in order to get some cheesy flavor...which we love. It turned out absolutely wonderful...plan on making this many times in our house.
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7 users found this review helpful
Absolutely loved this recipe. The hubby and I really were surprised at how good it was. I...
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Reviewed on Jan. 25, 2004 by CCIINNDDYY
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CCIINNDDYY
Jan. 25, 2004
I would make this dip again, but tweak it a bit. I wouldn't add as much sour cream next time and I might throw in some salad shrimp or something like that for texture, and to add to the flavor. It is very mild. My family liked it!
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7 users found this review helpful
I would make this dip again, but tweak it a bit. I wouldn't add as much sour cream next time...
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Reviewed on Jan. 25, 2004 by
MISSY504143
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MISSY504143
Jan. 25, 2004
This was so easy to make but tastes like you worked hard. I plan on making this often.
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4 users found this review helpful
This was so easy to make but tastes like you worked hard. I plan on making this often.
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Reviewed on Jan. 25, 2004 by Robin Adams
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Robin Adams
Jan. 25, 2004
Excellent recipe! My boyfriend and I loved it!
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4 users found this review helpful
Excellent recipe! My boyfriend and I loved it!
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Reviewed on Jan. 25, 2004 by VICENTEC
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VICENTEC
Jan. 25, 2004
This dip was tasty and creamy. I did add some tiny shrimp and a dask of tabasco, and I served it with bread sticks, cut up veggies and medium shrimp. But use it all up, because it did taste stale the next day.
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3 users found this review helpful
This dip was tasty and creamy. I did add some tiny shrimp and a dask of tabasco, and I served...
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Reviewed on Apr. 8, 2007 by
LBURDICK
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LBURDICK
Apr. 8, 2007
This brought rave reviews from my dinner party! The differences I made were (1) I didn't have c. of shrimp and couln't find @ store, so I added 1/2 cup heavy cream and 3/4 minced shrimp & crawfish (leftover from the crawfish boil the night before.) (2) I added about a cup of shredded parmesan. (3) I added paprika and cayenne (4) I only added 8 oz. sour cream (got that hint from the previous reviews.) (5) I added about 3-4 tbsp of lea & perrins. Okay so I made several changes, but it turned out fabulous. I baked in oven after heating to give slight crusty top at 375 for 15 mins. It was bubby, shrimp, cheesy goodness! Went EXTRA well with fresh crusty french bread! Great recipe!
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2 users found this review helpful
This brought rave reviews from my dinner party! The differences I made were (1) I didn't have...
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