Pappadeaux's Fondue

  • 30 mins

Ingredients

  • 4 shrimp , peeled and deveined
  • 4 oysters , blackened seasonings to taste
  • melted butter , as needed
  • 2 cups chopped spinach
  • 4 mushrooms , sliced
  • 2 ounces lump crabmeat
  • 2 tablespoons chopped green onions
  • 5 ounces monterey jack cheese , grated
  • garlic bread
  • Sauce
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 onion , chopped
  • 1 cup shrimp stock or 1 cup water
  • 1/2 cup white wine
  • 1 pinch cayenne
  • 1 teaspoon salt
  • 1 cup whipping cream
  • Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opGgc2us

Preparation

Step 1

1
Make sauce and set aside.
2
**Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
3
***Sauce***.
4
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.
5
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.


Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz

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