Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) container
1 (8 ounce) package
1 (10.75 ounce) can
condensed cream of shrimp soup
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.
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.
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!
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.
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.
This sounded good, but it was horrible!!!
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!
This is a good starter recipe, but needs help! We added fresh crab & shrimp Used cream of mushroom soup instead of the cream of shrimp Added Old Bay seasoning, onion salt, more garlic salt and worcestershire. Also added shredded italian blend cheese. Bought cheddar garlic bread from the bakery, tore it into bite size chunks and baked it (around 350) to make it crispy. Add a touch of tender loving care and be creative this is a great base recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 239
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make this classic, creamy Swiss fondue with the shredder of your food processor.
Take the classic shrimp cocktail to new levels of appetizer excellence.
See how to cook marinated shrimp on a hot slab of salt.