Pappadeaux Blackened Oyster and Shrimp Fondeaux

Course : Seafoods
Serves: 4
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4 pounds shrimp, peeled and deveined
4 tablespoons oysters blackened seasonings, to taste
2 tablespoons Melted butter as needed
1 cup chopped spinach
4 medium mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
5 ounces Monterey Jack cheese, grated
1 loaf Garlic bread
2 tablespoons butter
2 tablespoons flour
1/4 medium Onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
1 dash cayenne
1 teaspoon salt
1 cup whipping cream

Preparation / Directions:

Make sauce 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. The 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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