This recipe was spotted by a fellow viewer in the Dallas Morning News. This is our favorite recipe from Pappadeaux.
Pappadeaux Blackened Oyster and Shrimp Fondeaux
Pappadeaux Blackened Oyster and Shrimp Fondeaux
You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home.
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Servings: 4
Calories: 531kcal
Ingredients
- 1/2 pound shrimp peeled and deveined
- 1/2 teaspoon blackening seasoning may want to add more
- 1 tablespoon butter may want to add more
- 1 cup spinach chopped
- 4 Mushrooms sliced
- 2 ounces lump crab meat
- 2 tablespoons green onion chopped
- 5 ounces Monterey Jack Cheese shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup onion chopped
- 1 cup shrimp stock or water
- 1/2 cup white wine
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1 cup whipping cream
Garlic Bread
Instructions
- Sauce Directions 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.
- 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. Makes 4 servings.
Nutrition
Calories: 531kcal | Carbohydrates: 7g | Protein: 25g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 284mg | Sodium: 1507mg | Potassium: 288mg | Fiber: 0g | Sugar: 1g | Vitamin A: 2195IU | Vitamin C: 7.5mg | Calcium: 402mg | Iron: 2.1mg
Lesa
Hi, what could you use in place of the white wine? Possibly lemon juice or white vinegar?
Stephanie
Maybe you could try using some cooking wine. At this volume that is needed, I think using only lemon juice or vinegar may make it too sour.
Baltisraul......
We are having the fondeaux on Memorial Day. And yes it does have fresh spinach and Jack cheese. We always add about 50% more crawfish and shrimp. Pappadeaux is our favorite chain place we have ever eaten, bar none.
MzHunny
Made it for a few years and yes it comes real close!!
consaul
Sorry to say this is close but not right… there is no crab in the fondeaux.. just crawfish tails, shrimp and blackened oysters… only the oysters are blackened. The spinach is whole leaf baby spinach.. otherwise this is pretty darn close!! And the type of cheese they put on top in Monterrey Jack Cheese! Only know because I worked at a Deaux for several years.. but adding crab meat would be yummy!!