Pappadeaux's Blackened Oyster and Shrimp Fondue |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good. Ingredients:
4 shrimp, peeled and deveined |
4 oysters, blackened seasonings to taste |
melted butter, as needed |
2 cups chopped spinach |
4 mushrooms, sliced |
2 ounces lump crabmeat |
2 tablespoons chopped green onions |
5 ounces monterey jack cheese, grated |
garlic bread |
2 tablespoons butter |
2 tablespoons flour |
1/4 onion, chopped |
1 cup shrimp stock or 1 cup water |
1/2 cup white wine |
1 pinch cayenne |
1 teaspoon salt |
1 cup whipping cream |
Directions:
1. Make sauce and set aside.
2. **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
3. ***Sauce***.
4. 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.
5. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute 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.
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