Crawfish and Shrimp Fondue

Crawfish and Shrimp Fondue

Recipe adapted from another type of fondue recipe by Emeril Lagasse

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup minced shallots
• 2 cups heavy cream
• 8 ounces brie, trimmed of rind
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• ½ lb. crawfish tail meat
• ½ lb. small – medium shrimp (de-vein and unshell) If med. Sized shrimp; chop up in smaller pieces.  Sauté just until done in a tablespoon of butter.
• 1 tablespoon chopped fresh parsley leaves
• 2 to 3 tablespoons Tomato Confit, recipe follows
• French bread or focaccia croutons, for serving

Directions

Place a large skillet over medium heat. Add the butter to the pan. Once the butter is melted, add the shallots and sauté, stirring occasionally, until the shallots are soft and translucent, about 1 minute. Add the heavy cream and bring to a simmer. Once the cream is hot and bubbling, add the Brie and use a whisk to stir it into the cream. Season the cream with the salt and pepper and add the shrimp and crawfish to the pan. Continue to cook the fondue over medium heat until the cream is slightly reduced, about 3 to 5 minutes. Remove from the heat and stir the parsley into the fondue. Transfer fondue to a fondue pot and spoon 2 to 3 tablespoons of the Tomato Confit into the fondue. Serve warm with French bread or focaccia croutons.

Tomato Confit:

• 1/4 pound plum tomatoes, cored, halved, and seeded
• 1/2 teaspoon kosher salt
• 1 fresh rosemary sprig
• 1 large clove garlic, peeled and smashed
• Olive oil, as needed

Place tomatoes in a small saucepan and season with the salt. Add the rosemary sprig and garlic and enough olive oil to barely cover the tops of the tomatoes. Bring oil to a very low simmer and cook for about 1 hour. Remove tomatoes from the oil with a slotted spoon and place in a food processor or blender. Process until smooth, 1 to 2 minutes.

Yield: about 1/2 cup