Pappadeaux's Blackened Oyster and Shrimp Fondue

"my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good."
 
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Ready In:
30mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Make sauce and set aside.
  • **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
  • ***Sauce***.
  • 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.
  • 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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Reviews

  1. really good. I too used crawfish tails, but I think any seafood would be great!
     
  2. This came out perfect. Used shrimp crawfish tails and mini scallops. My family loved it and sai tasted just like pappadeaux.
     
  3. This is so good. I did change it a bit, substituting crawfish tails for the oysters, but it was amazing! Another thing I used this for was as a toping over fish. Just omitted the cheese and this also was a huge hit with the family!
     
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Tweaks

  1. This is so good. I did change it a bit, substituting crawfish tails for the oysters, but it was amazing! Another thing I used this for was as a toping over fish. Just omitted the cheese and this also was a huge hit with the family!
     

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