Seafood Fondue Dip: How to Make Rock Shrimp & Manchego Fondue! by Donna John

Eric Kaszubinski, executive chef at McCoy’s Oceanfront in Fort Lauderdale Marriott Pompano Beach Resort & Spa in Pompano Beach, Fla., shared his seafood fondue dip recipe!

You’ll need:

• 2 shallots, minced
• 1 pound rock shrimp
• 4 ounces butter
• 4 ounces flour
• 1 bunch cilantro, chopped
• 4 ounces white wine
• 1 quart heavy cream
• 1/2 pound Manchego cheese, grated
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon Tabasco
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Here’s how you make it:

1. Place butter in a nonstick pot and melt over medium heat.
2. Add shallots and sauté for 2 minutes.
3. Add shrimp and cook for 3 minutes.
4. Place flour in pot and stir to allow it to absorb the butter and cook for 2 minutes.
5. Whisk in heavy cream and add cilantro and the spices.
6. Once liquid has thickened, add the Manchego cheese and finish with white wine.
7. Serve in individual portions along with pita and plantain chips.

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