Shrimp and Avocado Fondue

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Forget the Gruyère fondue rules here: This melting cookware starts with a roux, gets a assistance from Spanish smoked paprika and becomes thing bonzer with the creaminess of ripe avocado. Just a small pungent Taleggio food goes a agelong way.

Make definite the bulb is breached down arsenic overmuch arsenic possible, to trim the quality of lumps successful the fondue. If you don’t person a fondue pot, usage a mean saute cookware connected a portable induction burner.

You’ll request a fondue cookware that is heated underneath by an intoxicant fuel, specified arsenic Sterno (not conscionable a candle), arsenic good arsenic a backup proviso of substance successful lawsuit you request much for serving.

Ingredients

measuring cup

Servings: 4 main-course servings oregon 8 appetizer servings

8 tablespoons (1 stick) unsalted butter, chopped into chunks
1/2 mean saccharine onion, minced (see headnote)
1 clove garlic, minced
1/4 cupful flour
3/4 cupful milk
3/4 cupful half-and-half
1/2 spoon kosher salt, oregon much arsenic needed
1/3 cupful caller citrus foodstuff (from 2 lemons)
Flesh of 1 ripe avocado, mashed
2 ounces Taleggio cheese, rind removed
2 tablespoons adust sherry
Spanish smoked paprika (pimenton)
1 lb ample oregon jumbo cooked shrimp (peeled and deveined; defrosted if utilizing frozen)

Nutritional Facts

Per serving (based connected 8)

Calories
270
Fat
19 g
Saturated Fat
11 g
Carbohydrates
8 g
Sodium
240 mg
Cholesterol
140 mg
Protein
15 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Based connected a look from “Fabulous Fondues: Appetizers, Main Courses & Desserts,” by Fred Kerner (Sterling, 2000).

Tested by Bonnie S. Benwick.

Published February 15, 2017

Updated March 15, 2026