Pappadeaux's Blackened Oyster and Shrimp Fondue
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
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
-
Sauce
- 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
- 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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