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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a spin on Pappadeaux Restaurant's recipe that I found in the Dallas Morning News many years ago. My husband and I LOVE it and it's definitely a hit with a crowd. Ingredients:
4 shrimp, peeled and deveined |
4 oysters, blackened seasoning, to taste |
melted butter, as needed |
1 cup chopped spinach (i like to use fresh blanched, but frozen is fine) |
4 mushrooms, sliced |
2 oz. lump crabmeat |
2 tablespoons chpped green onion |
5 oz. monterey jack cheese, grated |
garlic breac |
sauce |
2 tablespoons butter |
2 tablesppons flour |
1/4 onion, chopped |
1 cump shrimp stock or water |
1/2 cup white wine |
pinch of cayenne |
1 teaspoon salt |
1 cup whipping cream |
Directions:
1. You can use any variation of seafood that you prefer. Don't like oysters? Use twice the crab meat. or shrimp.
2. Make sauce and set aside.
3. Season shrimp and oysters with blackened seasonings (available in supermarket).
4. Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side.
5. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften.
6. Fold in sauce and bring to a simmer.
7. Pour into heatproof dish and top with grated cheese (I use extra).
8. Place under broiler until cheese melts.
9. Use garlic bread as dippers.
10. Sauce:
11. Melt butter in a saucepan
12. Whisk in flour and chopped onion.
13. Cook over medicum heat until onion is tender.
14. Slowly stir in stock and wine and whisk until smooth.
15. Add cayenne and salt and simmer 10 minutes.
16. Add cream and simmer 5 minutes.
17. Remove from heat and set aside.
18. Shrimp stock:
19. Boil down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
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