Simmering Seafood Hot Pot
|Shrimp||1 Pound, shelled and deveined|
|Chicken stock||3 Cup (48 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Green onions||2 , chopped|
|Garlic||1 Clove (5 gm), sliced|
|Orange rind strip||1|
|Fresh ginger root slice||1|
|Fennel seeds||1⁄2 Teaspoon|
Arrange seafood on serving platter; refrigerate.
In fondue pot, combine remaining ingredients; bring to boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes. Transfer pot to fondue burner.
Have each guest spear a piece of seafood and immerse it in hot broth. Cook 3 minutes, until shrimp are pink and scallops are opaque.