Restaurant Recipes
Pappadeaux Blackened Oyster and Shrimp Fondeaux
Yield: 4 servings
Ingredients
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
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose 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
Instructions
- Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
- Make sauce and set aside.
- 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 for 10 minutes.
- Add cream; simmer for 5 minutes. Remove from heat 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. Sauté 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.
Attribution
Dallas Morning News