SHRIMP FONDUE IN VEGETABLE BROTH

(Makes 2 to 3 servings)

 

32 ounces ( 900 mL)         fat free vegetable broth

1/2 cup    (125 mL)    sherry

2 tablespoons  (30 mL)         lemon juice

1 tablespoon   (15 mL)         lime juice

1 teaspoon      ( 5 mL)         light soy sauce

1/3 cup  80 mL    finely chopped onion

1 garlic clove, finely chopped

1 teaspoon       (5 mL)         finely chopped ginger

2 green onions, finely sliced

2 tablespoons  (30 mL)         finely diced red pepper

3 tablespoons  (45 mL)         finely diced celery

24  medium-size shrimp

Combine the broth, sherry, lemon juice, lime juice, light soy sauce, onion, garlic, ginger, green onions, red pepper, and celery in an electric fondue pot.

Turn the temperature to 350°F (175°C) and bring the liquid to a boil.

Spear the shrimp with fondue forks and place them in the boiling liquid.

Cook each shrimp for 1 to 2 minutes.  Do not overcook.

Serve with a variety of sauces such as seafood cocktail sauce, Hoisin sauce, chutney, and a mustard mayonnaise combination.