Shrimp Fondue from Ruby Tuesday features tender, succulent shrimp served with a creamy, cheesy dipping sauce, perfectly blending rich flavors and a smooth, velvety texture for an irresistible appetizer experience.
Equipments
- Saucepan
- Skillet
- Fondue pot or small slow cooker
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Slotted spoon
- Serving platter
- Serving forks
Ingredients
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- Lemon wedges for serving
When preparing Shrimp Fondue, ensure your medium shrimp are properly peeled and deveined for the best texture and flavor. Using a combination of mozzarella, cheddar, and Parmesan cheeses creates a rich and creamy sauce essential to the fondue's signature taste. Heavy cream adds velvety smoothness, while seasonings like paprika, Old Bay, and fresh parsley bring balanced depth to the dish. Butter and garlic are key for building the fondue's flavorful base, and flour helps thicken the sauce to the perfect consistency. Your homemade Shrimp Fondue from Ruby Tuesday copycat menu will deliver a deliciously indulgent appetizer that captures the original's irresistible charm.
Instructions
- Pat shrimp dry with paper towels.
- Season shrimp with salt, pepper, and paprika.
- Heat skillet over medium heat, melt 1 tablespoon butter.
- Add shrimp; cook 2–3 minutes per side until pink and opaque.
- Remove shrimp with slotted spoon; set aside on platter.
- Add remaining butter to skillet; sauté minced garlic until fragrant.
- Sprinkle in flour; whisk and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream until smooth.
- Add mozzarella, cheddar, and Parmesan cheeses.
- Stir until cheese melts and sauce is smooth.
- Stir in Old Bay seasoning.
- Adjust seasoning with additional salt and pepper if needed.
- Pour cheese sauce into fondue pot or small slow cooker on low.
- Top sauce with cooked shrimp.
- Garnish with chopped parsley.
- Serve fondue with lemon wedges and provide serving forks for dipping shrimp.
Substitution
Shrimp Fondue from Ruby Tuesday copycat recipe offers a creamy, cheesy dipping sauce paired with tender shrimp, capturing the original's rich and smooth flavors. You can substitute mozzarella with fontina or gouda to introduce a different but equally melty texture. If heavy cream is unavailable, full-fat milk combined with a bit of cream cheese can create a similar richness. Using frozen shrimp is a practical option; just thaw thoroughly and pat dry before cooking to maintain shrimp texture. Old Bay seasoning can be replaced by a mix of paprika, celery salt, and black pepper to match the flavor profile closely.
Tips
Ensure the shrimp is thoroughly patted dry before seasoning to achieve a proper sear and prevent steaming. When making the cheese sauce, gradually whisk in the heavy cream to avoid lumps and create a smooth, velvety texture. Use a low heat setting in your fondue pot or slow cooker to maintain the sauce's creaminess without burning. Remember to provide your guests with serving forks to safely dip shrimp into the hot cheese sauce.
Nutritions
Shrimp Fondue from Ruby Tuesday offers a protein-rich appetizer, with 1 lb of shrimp providing essential amino acids and low-fat nutrition. The creamy cheese sauce, made from mozzarella, cheddar, and Parmesan, contributes calcium and vitamin D but also increases saturated fat and calorie content. Heavy cream and butter add richness, increasing the dish's fat levels, while garlic and parsley provide antioxidants and vitamins. Your serving can be balanced by pairing this flavorful fondue with lemon wedges, which add vitamin C and enhance digestion.
Storage
Store leftover shrimp fondue in an airtight container and refrigerate promptly to maintain freshness and flavor. Keep the fondue sauce and cooked shrimp separate if possible to prevent texture changes, and consume within 2 days. When reheating, gently warm the sauce on low heat while stirring to preserve the creamy consistency and avoid curdling, ensuring your dipping experience remains smooth and delicious.
Variation or Alternatives
For a variation, consider substituting smoked gouda or fontina cheeses to add a deeper, smokier flavor to the cheese sauce, complementing the shrimp perfectly. If you prefer spice, mix in a pinch of cayenne pepper or crushed red pepper flakes when seasoning the shrimp for an extra kick. You could also try grilling the shrimp instead of pan-frying to introduce a subtle char and smoky aroma. Incorporating a splash of white wine into the cheese sauce before adding the cheese creates a more complex, layered taste.
Allergies
Shrimp Fondue contains shellfish, dairy, and gluten, common allergens that may trigger reactions in sensitive individuals. The presence of shrimp poses a risk for those with shellfish allergies, while the cream, butter, and multiple cheeses contain milk proteins that could affect people with dairy intolerance or allergies. Your health should be prioritized by avoiding this dish if you have known allergies to any of these ingredients.
Why this recipe?
Shrimp Fondue from Ruby Tuesday stands out for its rich, creamy cheese blend paired with perfectly seasoned, tender shrimp, creating a harmonious balance of flavors and textures. The dish's unique combination of fresh seafood and melted cheese offers an indulgent experience that appeals to seafood lovers seeking comfort food with a twist. Your own attempt to recreate this recipe can bring the restaurant-quality taste to your home, allowing customization with preferred cheeses and spices. Reproducing this crowd-pleaser guarantees a satisfying, shareable appetizer perfect for entertaining or casual dining.