Pappadeaux Blackened Oyster and Shrimp Fondeaux |
Course : Seafoods
Source: Dallas Morning News
Serves: 4 |
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Ingredients:
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 |
---Sauce |
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 |
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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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