Easy Seafood & Meat Fondue Recipe - Flavorful & Versatile

INGREDIENTS

1 pound medium shrimp, peeled 8 ounces beef tenderloin steaks, cut into thin slices 8 ounces lamb loin, cut into thin slices 2 cups sliced mushrooms 2 cups sliced carrots 2 cups broccoli florets 4 cans (about 14 ounces each) fat-free reduced-sodium chicken broth 1/2 cup dry white wine 1 tablespoon chopped fresh parsley 1 teaspoon bottled minced garlic 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary

PREPARATION:

1. Arrange shrimp, beef, lamb, mushrooms, carrots and broccoli on large serving platter or in individual bowls.
2. Combine chicken broth, wine, parsley, garlic, thyme and rosemary in large saucepan. Bring to a boil over high heat. Remove from heat. Strain broth. Transfer broth to electric wok. Return to a simmer over high heat.
3. Thread any combination shrimp, meat and vegetables onto bamboo skewer or fondue fork. Cook in broth 2 to 3 minutes.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Fiber 4 g Carbohydrate 11 g Cholesterol 260 mg Saturated Fat 2 g Total Fat 10 g Calories from Fat 25 % Calories 370 Protein 53 g Sodium 656 mg DIETARY EXCHANGE: Meat 6 Vegetable 2