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5 from 1 vote

Pappadeaux Blackened Oyster and Shrimp Fondeaux

You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home. 
Course Appetizer
Cuisine Cajun
Keyword Anthony’s Linguine Calamari and Shrimp Pomodoro, Oysters, Pappadeaux Recipes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 531
Author Stephanie Manley

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
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