Ruby Tuesday Shrimp Fondue Recipe
Cheese and shrimp are a combination that just works, especially in a rich, oven-baked fondue!A mix of white cheeses creates a smooth, creamy base that coats every piece of shrimp with the right amount of richness.I always make sure to chop the shrimp small so every bite has a perfect balance of cheese and seafood.A dash of Old Bay seasoning adds that extra kick that brings everything together.For the best consistency, I let it sit for a minute or two before serving—this keeps it from being too runny.
Ingredients
- 1 cup Cheese shredded
- 6 oz. Shrimp baby
- 1/2 cup Pico de Gallo
- 1/4 cup Milk
- 2 tbsp Heavy Cream
- 1 tsp Creole Seasoning
Instructions
- Preheat your oven to 425°F.
- Get your baking dish ready by lightly oiling it to prevent sticking.
- In a saucepan, combine the shredded cheese and the heavy cream.
- Stir continuously over low heat until the cheese is fully melted and smooth.
- Add the baby shrimp to the cheese mixture.
- Stir until the shrimp is warmed through.
- This should take about 3-5 minutes.
- Incorporate the pico de gallo into the mixture.
- This will add freshness and a hint of spiciness.
- Step 5:
- If the mixture is too thick for your taste, add milk gradually until the desired consistency is reached.
- Serve hot and garnish with a sprinkle of Creole seasoning for an extra flavor kick.
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