Pappadeaux Blackened Oyster and Shrimp Fondeaux

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Oysters and Shrimp

  • 4 shrimp, peeled and deveined
  • 4 oysters blackened seasonings, to taste
  • Melted butter as needed
  • 1 cup chopped spinach
  • 4 mushrooms, sliced
  • 2 ounces lump crab meat
  • 2 tablespoons chopped green onion
  • 4 to 5 ounces Monterey jack cheese, grated
  • Garlic bread


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 onion, chopped
  • 1 cup shrimp stock or water
  • 1/2 cup white wine Pinch of cayenne
  • 1 teaspoon salt
  • 1 cup whipping cream


  1. Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
  2. Make sauce and set aside.
  3. Sauce: Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender.
  4. Slowly stir in stock and wine; whisk until smooth.
  5. Add cayenne and salt; Simmer for 10 minutes.
  6. Add cream; simmer for 5 minutes. Remove from heat and set aside.
  7. Season shrimp and oysters with blackened seasonings (available in most supermarkets).
  8. Melt butter in hot sauté pan, and sauté shrimp and oysters, about 2 minutes per side.
  9. Add spinach, mushrooms, crab and green onion. Sauté until mushrooms and spinach soften.
  10. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese.
  11. Place under a broiler until cheese melts. Use garlic bread as dippers.

Yield: 4 servings

Source: Dallas Morning News

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