Shrimp Fondue

• 8 cups water
• 2 stalks celery, chopped into big pieces
• 1/2 bulb of fennel, chopped into big pieces
• 1 tablespoon black peppercorns
• 1 teaspoon white peppercorns
• 1 lemon, sliced
• 3 tablespoons dry vermouth
• 1 tablespoon celery seed
• salt
• 3 tablespoons Old Bay
• 2 pounds peeled and deveined shrimp
• 6 ounces clarified butter (1 stick)

1. Combine water, celery, fennel, peppercorns, lemon, vermouth, celery seed, salt, and two tablespoons old bay and let sit for a couple of hours.
2. Warm butter. Mix remaining old bay into clarified butter.
3. Put liquid mixture into the fondue pot and bring to a boil. Once it boils reduce to a simmer and let it cook for 10 minutes. Fill a bowl with ice. Place shrimp in smaller bowl and lodge it into the ice.
4. Skewer shrimp on fondue fork and place in simmering water until shrimp turns pink. Dip in butter. Eat. Repeat.

water, stalks celery, fennel, black peppercorns, white peppercorns, lemon, celery, salt, bay, shrimp, butter

Taken from food52.com/recipes/9508-shrimp-fondue (may not work)