Pappadeaux Blackened Oyster and Shrimp Fondeaux
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 tablespoons butter, divided use
- 2 tablespoons all-purpose flour
- 1/4 cup finely chopped onion
- 1 cup shrimp stock or water (see tip on how to make your own)
- 1/2 cup white wine
- 1 pinch cayenne pepper, or to taste
- 1 teaspoon salt
- 1 cup whipping cream
- 4 shrimp, peeled and deveined
- 4 oysters
- blackened seasonings, to taste
- 1 cup chopped fresh spinach
- 4 large button mushrooms, sliced
- 2 ounces lump crab meat, picked over for shells
- 2 tablespoons chopped green onion
- 5 ounces freshly grated Monterey jack cheese
- sliced garlic bread or other dippers
Melt half of the butter in a saucepan over medium heat. Add the onion and cook for 2 minutes, stirring frequently. Whisk in the flour and cook, stirring constantly, for 2 minutes. While whisking, slowly stir in the shrimp stock and white wine. Cook, stirring constantly, until smooth and combined. Add the cayenne and salt, reduce the heat to medium-low and let the sauce simmer for 10 minutes. Add the whipping cream to the sauce and mix well. Let the sauce simmer for 5 more minutes. Remove the pan from the heat and set aside. Preheat the broiler. Season the shrimp and oysters with blackened seasoning as desired. Melt the remaining butter in a deep skillet over medium heat. Add the shrimp and oysters and cook for 2 minutes per side. Add the spinach, mushrooms, crab meat, and green onion. Cook, stirring frequently, until the mushrooms are soft. Stir the sauce into the skillet and mix well. Bring the fondue to a simmer then transfer to a broiler-safe gratin dish (or, use a broiler-safe skillet if you want to serve it from the skillet). Top the seafood mixture with the grated cheese and place under the broiler just until the cheese has melted. Serve with sliced garlic bread, for dipping.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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