Pappadeux's Blackened Oyster and Shrimp Fondeaux
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄4 onion (chopped)
- 1 cup shrimp stock (see note on how to make shrimp stock) or 1 cup water (see note on how to make shrimp stock)
- 1⁄2 cup white wine
- 1⁄8 teaspoon cayenne
- 1 teaspoon salt
- 1 cup whipping cream
-
Oyster and Shrimp
- 4 shrimp (peeled and deveined)
- 4 oysters
- blackening seasoning (to taste)
- melted butter, to saute
- 1 cup chopped spinach
- 4 mushrooms (sliced)
- 2 ounces crabmeat
- 2 tablespoons chopped green onions
- 4 -5 ounces monterey jack cheese (grated)
- garlic bread, for dipping
directions
- Prepare sauce and set aside.
- Sauce: Melt butter in a sauce pan, and 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 pepper and salt.
- Simmer 10 minutes, then add whipping cream.
- Simmer 5 more minutes and set aside.
- *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
- Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
- Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
- Add spinach, mushrooms, crab, and green onions.
- Sauté until vegetables are tender.
- Fold in sauce and simmer.
- Pour into a heat proof dish and sprinkle with cheese.
- Place under broiler until cheese melts.
- Serve with garlic bread as dippers.
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Reviews
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This recipe was a good one! However, the only thing is with the shrimp stock, it gave it a more shrimpy taste. Now the original Fondeaux @ PAPPAS doesn’t have that shrmpy/flavor, so what I think this recipe is missing is a little lemon juice. I put some over my portion before eating & that shrimpy taste was gone it actually fused all the flavors and made it more so like the ideal flavor seeking. So maybe add 2 tbs of lemon juice to the recipe. I also added some other cheeses like Parme, Mozzer, Colby as well as the Monterey. I made it twice, on the second go round I also added another tbs. of flour it was thicker but next time I will do 4. Plus we ate it with fetti noodles, that’s why the thickness is so important. All in all this was a GREAT! replica of PAPPAS Fondeaux, as all the other recipes I get here.
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This is a great dish- my husband loves it and we order it each time we go to the restaurant. However, I will onoy 1/2 to 3/4 cup water or shrimp broth next time I make it, as it had way too much liquid in it. Also, the recipe should state "fresh spinach" as I used chopped, frozen, and it was way too much. This is a great dish.
RECIPE SUBMITTED BY
Dawn399
United States
I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?