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Marinated Seafood Fondue

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Ingredients
  Sherry vinegar 1 Cup (16 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Crushed garlic 2 Tablespoon
  Whole allspice 2 Teaspoon
  Black peppercorns 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Bay leaves 3
  Mushrooms 24 Medium
  Sun dried tomatoes 12 (Without Oil)
  Fresh shrimp 12 Medium
  Swordfish steaks 1⁄2 Pound, cut into 1 inch cubes
  Canned low sodium chicken broth 31 1⁄2 Ounce, undiluted (Three 10 1/2 Ounce Cans)
  Dry sherry 2⁄3 Cup (10.67 tbs)
Directions

Combine first 8 ingredients in a medium saucepan; stir well.
Bring to a boil; reduce heat, and simmer 1 minute.
Place mushrooms and tomatoes in a shallow dish; pour half of hot vinegar mixture over mushroom mixture.
Cover and let stand 1 hour, stirring occasionally.
Let remaining marinade stand at room temperature 30 minutes.
Peel and devein shrimp, leaving tails intact.
Combine shrimp and swordfish in a large heavy-duty, zip-top plastic bag; pour reserved marinade over seafood, and seal bag.
Shake bag until seafood is well coated.
Marinate in refrigerator 30 minutes.
Combine chicken broth and 2/3 cup sherry in a large saucepan.
Bring to a boil; reduce heat, and simmer 1 minute.
Transfer chicken broth mixture to a fondue pot, and continue to simmer over medium heat.
Remove vegetables and seafood from marinade, and discard marinade.
Thread vegetables and seafood onto fondue forks or wooden skewers.
Place in simmering broth mixture, and cook 3 to 4 minutes or until seafood is done and vegetables are tender.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood

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