Crock Pot Shrimp Fondue Dip

By
The Grubwire
-
0
6400

Crock Pot Shrimp Fondue Dip

  • 1 pound shrimp, peeled, cleaned and deveined
  • ½ cup water
  • ½ tsp salt, divided
  • 2 tbsp butter
  • 4 tsp Dijon mustard
  • 6 slices thick-sliced white bread, crust removed
  • 2 eggs beaten
  • 1 cup milk
  • ¼ tsp black pepper
  • 2 cups shredded Gruyere or Swiss Cheese
  • Crusty French Bread

  1. Coat Crock Pot slow cooker with nonstick cooking spray. Place shrimp, water, and ¼ teaspoon salt in small saucepan.

  2. Cover; cook over medium heat for about 3 minutes or until shrimp is pink and cooked through. Remove shrimp with slotted spoon, and reserve ½ cup of broth

  3. Combine butter and mustard in small bowl. Spread mixture into bread slices. Cut bread into 1-inch cubes; set aside.

  4. Beat eggs, milk, reserved ½ cup broth, remaining ¼ tsp salt and pepper in small bowl; set aside

  5. Spread ⅓ of bread cubes in bottom of crock pot. Top with ⅓ of shrimp. Sprinkle with ⅓ of cheese. Repeat layers 2 more times. Pour egg mixture over layers. Use rubber spatula to push bread below surface and absorb liquid. Line lid with 2 paper towels. Cover tightly; cook on low for 2 hours or until mixture is hot and thick. Serve with French bread for dipping.

Tip: For a party, use Crock pot slow cooker on LOW or WARM setting to keep hot dips and fondues warm.