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
Coat Crock Pot slow cooker with nonstick cooking spray. Place shrimp, water, and ¼ teaspoon salt in small saucepan.
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
Combine butter and mustard in small bowl. Spread mixture into bread slices. Cut bread into 1-inch cubes; set aside.
Beat eggs, milk, reserved ½ cup broth, remaining ¼ tsp salt and pepper in small bowl; set aside
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.