Voodoo Cheddar Fondue

Oftentimes an American favorite, featuring cheddar instead of Swiss cheese.  Adapted from the Melting Pot, Dip into Something Different

• 2 ¾ cups (11 oz)     cheddar cheese, shredded
• 3 T.                          All-purpose flour
• 1 cup                        Beer (light beer recommended)
• ½ cup                       Diced tomatoes
• 2 tsp                         Finely chopped garlic
• ½ cup                       Cooked baby shrimp
• 1 tsp                         Freshly ground pepper

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler or a ceramic fondue pot started on the stove.  If using the metal bowl or double broiler approach, bring the water to a boil over high heat. Reduce the heat to medium and pour the beer into the bowl. Stir in the tomatoes with green chiles and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese and cook until the cheese is melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the shrimp and pepper. Pour into a warm fondue pot and keep warm over low heat. Serves 4 to 6.

Note – The cheese is shredded and tossed with flour to aid in thickening and to improve the viscosity of the fondue. The fondue should be the consistency of warm honey when completed. Monitor the cheese carefully as it is being added. Not all the cheese may be needed, and, in some cases, more cheese (or more flour or corn starch) may be needed to reach the perfect consistency.