1 can (13 ounces) lobster, crab or shrimp bisque
2 tablespoons butter
1 tablespoon chopped fresh dill or 1/2 teaspoon dill seed
2 cups (8 ounces) shredded Wisconsin aged swiss cheese
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
1 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.