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Pappadeaux Blackened Oyster and Shrimp Fondeaux |
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| Course : |
Shrimp |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 1 |
Pinch |
cayenne |
| 1 |
Pinch |
cayenne |
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|
---Sauce |
| 2 |
tablespoons |
butter |
| 2 |
tablespoons |
flour |
| 1/4 |
medium |
Onion, chopped |
| 1 |
Cup |
shrimp stock or water |
| 1/2 |
Cup |
white wine |
| 1 |
teaspoon |
salt |
| 1 |
Cup |
whipping cream |
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|
---Main: |
| 4 |
pounds |
shrimp, peeled and deveined |
| 4 |
tablespoons |
oysters blackened seasonings, to taste |
| 2 |
tablespoons |
Melted butter as needed |
| 1 |
Cup |
chopped spinach |
| 4 |
ounces |
mushrooms, sliced |
| 2 |
ounces |
lump crab meat |
| 2 |
tablespoons |
chopped green onion |
| 5 |
ounces |
Monterey Jack cheese, grated |
| 1 |
loaf |
Garlic bread |
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Preparation:
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.
Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
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Make sauce and set aside.
Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot sauté pan, and sauté 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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