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1 can (13 ounces) lobster, crab or shrimp bisque2 tablespoons butter1 tablespoon chopped fresh dill or 1/2 teaspoon dill seed2 cups (8 ounces) shredded Wisconsin aged Swiss cheese1/2 teaspoon salt1/4 teaspoon dry mustard1/4 teaspoon freshly ground pepper1 loaf French or Italian bread, cut in chunks 32 medium-sized cooked, cleaned shrimp
Heat bisque with butter and dill in Fondue pot over medium heat. When thoroughly heated, but not boiling, stir in cheese a little at a time, stirring after each addition until cheese is melted. Stir in seasonings.Serve over low heat. Dip chunks of bread and shrimp in hot mixture. If mixture thickens during serving, stir in a small amount of milk.
Serve over low heat. Dip chunks of bread and shrimp in hot mixture. If mixture thickens during serving, stir in a small amount of milk.
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