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Pappadeaux Blackened Oyster and Shrimp Fondeaux
Pappadeaux Blackened Oyster and Shrimp Fondeaux
Pappadeaux is a family favorite restaurant known for large portions of cajun style cooking. We love to have this fondue with a fresh green salad, and crisp white wine, and warm garlic toast
Serving Size: 4
Ingredients:
4 shrimp, peeled and deveined
4 oysters
Blackened seasonings to taste
Melted butter as needed
1 C. chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 Tbsp. chopped green onion
4 to 5 oz Monterey Jack cheese, grated
Garlic Bread
Preparation:
Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot sauté pan,and sauté shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread
as dippers. Makes 4 servings.
Sauce
2 Tbsp. butter
2 Tbsp. flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine
Pinch of cayenne
1 tsp. salt
1 C. whipping cream
Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
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