Reviewed: Sep. 7, 2009

I made a changes to this but it was awesome!! I used 2 cans of cream of shrimp (which i did not even know they made) added old bay, a splash of tabasco, 1lb of velveta,2lbs of shrimp about a cup of spinach, then I cooked some fresh mushrooms in butter and fresh garlic and poured it in, also added about a cup of grated swiss, served it with both french and sourdough bread some toasted some not. it was awesome, this is our families favorite dish when we go out and this was better than all we have had! next time I might add some other shell fish lobster maybe, it made alot, we have a family of 10 and it would have served twice that happy eating!

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blessed

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Reviewed: 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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LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: Feb. 18, 2007

very very delicious, My friends and I had this for Valentines day, very filling. It was more of an appitizer it seemed like it for it was so rich that we ate alot at first but went more into the other foods later.... I also added immitation crab to it. but will make again.. even if not for fondue.

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Emily Nicole

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Feb. 12, 2007

I tried this recipe last winter and wasn't impressed. However, when I revisited the reviews today, I thought I'd try it again. I cut both the sour cream and cream cheese in half. I added a dash of paprika, 1/4 tsp Old Bay, and 8 oz. salad shrimp. The other reviewers offered these good suggestions! To give it a cheesy fondue taste, I ALSO added 1 cup fresh shredded Parmesan cheese. I served it with a multigrain french baguette. My family liked it much better than the last time I made it. It would be a good appetizer... It's not so good as a main fondue dish for dinner, though.

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JOYCE_NIELSEN

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Reviewed: Feb. 4, 2007

As it is, this recipe might be bland. I used half the sour cream, added 1/4 cup dry white wine, 3/4 tsp Old Bay, 1 and 1/2 tsp fresh garlic instead of powder, a few dashes of hot sauce, some paprika, and a bag of salad shrimp. It was delicious, and even my very picky husband (who doesn't like cream cheese, sour cream, or swiss cheese) devoured it. I can't wait to try it with scallops or over pasta!

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Leslie613

Cooking Level: Expert

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Reviewed: Sep. 14, 2006

This was OK. It came out kind of bland, so I used more garlic salt and Worcestershire sauce. It's good, but it is rather bland.

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Autumn

Cooking Level: Expert

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Reviewed: Sep. 5, 2006

This was just ok. I too found it was difficult to find shrimp soup and I also added shrimp. Maybe it was the weather, but it just seemed blah. Will definitely try a few new things with this next time. Seems to be a good base to work with.

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TINK3477

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Reviewed: Dec. 28, 2005

Made this for a party recently, and it was a big hit. I made it exactly as stated, and served it with slices of a french baguette. Everyone loved it.

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Casey J.

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Reviewed: Dec. 28, 2005

I add small shrimp to the fondue for more texture and this is always a hit!

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POOLEJ55

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Reviewed: Dec. 19, 2005

I just wanted to put in my 2 cents on this recipe. And made (just the way it is) would be really boring. I am surprised the reviews were so good. But it is a good base recipe. I have had it with cream of shrimp soup. 1/2 lb grated swiss and 2-4 TBS of dry white wine and a small package of frozen baby shrimp. To me, this screams "holiday appetizer"!

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Luv2cook

Cooking Level: Professional

Home Town: Richfield, Minnesota, USA

Living In: Rogers, Minnesota, USA

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Reviewed: 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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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 12, 2005

I had to change this recipe up just a bit b/c I couldn't find cream of shrimp so I used 1 can cream of mushroom and 1 can cream of celery. I also added small shrimp. It was excellent! All of my girl friends went nuts on this stuff. I am making it again for my family but with angel hair pasta.

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THELANDRYS

Cooking Level: Expert

Home Town: Krotz Springs, Louisiana, USA

Living In: Coppell, Texas, USA

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Reviewed: Jun. 16, 2005

I thought this recipe was a good "start"...but changed it a bit...I used half the sour cream, and added crab, shrimp, garlic, 3 dashes of tabasco, and 1/4 tsp. of "Old bay" seasoning, along with a bag of shredded swiss cheese, I served it on garlic baguette's, it was wonderful! I am always asked for the recipe. Thanks for the "start"...I hope you enjoy my version.

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FAVV

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Reviewed: May 20, 2005

Wow! Great recipe! I followed the advice of others and added the little salad shrimp...great addition. Also added Old Bay and a dash of tabasco. I used reduced fat cream cheese and sour cream and even my husband couldn't tell! THat's an accomplishment because he can almost ALWAYS detect a low fat recipe! I mine heating over just a tea light and it does begin to bubble pretty quicky. Keep an eye on it. DELISH!

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 4, 2005

Good basis to work with. Added some Swiss Cheese, Old Bay, and some small shrimp. So very yummy with French Bread!

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MBL1023

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Reviewed: Jan. 3, 2005

This was really good. I took it to a party and everyone enjoyed it. I took some of the suggestions...decreased the amount of sour cream and cream cheese and added some tiny shrimp. I also added a touch of cayenne pepper. It was delicious. We had the leftovers the next day over noodles...and that was also teriffic.

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JULIEH2

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Reviewed: Jan. 2, 2005

This was really easy to make and a huge hit. I did add some baby shrimp to it for texture. Will be making this one again!

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GRW123

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 9, 2004

Very easy and my church loved it.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: 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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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 23, 2004

I had to add alot of spices to give this a taste. Especially Old Bay. Would definitely cut cream cheese and sour cream in half, maybe add another can of soup or a little milk. We all ate it though, bread idea is great.

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SAMMYDAVIS

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