It’s only a week until National Fun with Fondue Month–thanks Louise for letting me in on the news! I am a firm believer that there is no sense waiting until the last minute to eat good food, so I made Shrimp Curry Fondue this month for a fun, quick supper.
I got this recipe in my first professional job a number of years ago. Every year there was a department Christmas party where employees brought in amazing food, and productivity took a nose dive. I acquired many of my favorite recipes here and always think of the cook when I recreate the dish. Forget your 15 minutes of fame–bring the right food to the company party and it could last a lifetime!
The recipe has simple mix-and-heat directions and my biggest challenge was finding canned cream of shrimp soup. An online search brought up a number of sources–and a mention of Walmart where I picked it up locally (and more economically). Hooray!
I will admit that cream of shrimp soup stretches the definition of natural a bit. But the curry that gives it its distinctive flavor and sunny gold color is a great addition to a healthy diet. According to recent research, curry has anti-oxidant and anti-inflammatory properties and may boost the immune system. And perhaps you could dip some lightly steamed cauliflower or other veggies along with your bread…
Not a seafood fan? The fondue also works great with cream of chicken soup and canned chicken. No fondue pot? Add less liquid and serve cold in a bowl with your favorite dippers. Just call it Shrimp Curry Dip.
How’s that for a versatile recipe!
Shrimp Curry Fondue
- 1 can cream of shrimp soup
- 1 8 oz cream cheese
- 1 can small shrimp
- 2 t curry
- Chicken broth or liquid from canned shrimp as needed to thin
- Bread cubes or other dippers
1. Combine first five ingredients over medium heat. Transfer to fondue pot,
2. Serve with bread cubes or other dippers.
- Tomato, Red Pepper and Mushroom Fall Omelet
- 100% Whole Wheat (and Honey) Bread