Meat Fondue

Meat Fondue

Advertisement Directions Instructions Checklist Step 1 Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping…

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Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Partially freeze chicken and beef for easier slicing. Peel and devein shrimp; rinse shrimp and pat dry with paper towels. Thinly slice chicken crosswise into bite-size strips. Thinly slice beef across the grain into bite-size strips. Arrange shrimp, chicken, and beef on a platter, keeping meats separate.

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  • In a large saucepan combine broth, green onions, garlic, peppercorns and, if desired, crushed red pepper. Bring broth mixture to boiling. Pour into a fondue pot. Return to boiling.

  • To serve, give each person a fondue fork. Dip beef, chicken, or shrimp into broth; cook shrimp until opaque, chicken until no longer pink, and beef until desired doneness (allow 1 to 3 minutes for each piece). Serve with Ginger-Wasabi Sauce and/or Lemon-Pepper Aioli.

Nutrition Facts

Serving Size:

4 ounces cooked meat and 1 to 2 tablespoons desired sauce each

Per Serving:

215 calories; protein 28.8g; carbohydrates 7.2g; dietary fiber 0.5g; sugars 4.8g; fat 7.1g; saturated fat 1.6g; cholesterol 117.8mg; vitamin a iu 213.6IU; vitamin c 24.9mg; folate 11.6mcg; calcium 60.4mg; iron 2.5mg; magnesium 40.5mg; potassium 372.8mg; sodium 501.1mg.

Exchanges:

4 lean-protein, 1/2 other carb

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Article Categories:
Meat Recipes