Make our Pappadeaux Seafood Kitchen Blackened Oyster and Shrimp Fondeaux Recipe at home for yourself or you next party.
Photo by y6y6y6
Pappadeaux Seafood Kitchen Blackened Oyster and Shrimp Fondeaux
A Pappadeaux Seafood Kitchen Copycat Recipe
Pappadeaux Seafood Kitchen Blackened Oyster and Shrimp Fondeaux Recipe
Make our Pappadeaux Seafood Kitchen Blackened Oyster and Shrimp Fondeaux Recipe at home for yourself or you next party.
Ingredients
- Pappadeaux Seafood Kitchen Fondeaux Sauce (Recipe below)
- 4 Shrimp peeled and deveined
- 4 Oysters
- Blackened Seasonings store bought or homemade, to taste
- 1 tablespoon Butter or more as needed
- 1 cup chopped Spinach
- 4 Mushrooms sliced
- 2 ounces Lump Crab Meat
- 2 tablespoons chopped Green Onion
- 4 -5 ounces Monterey Jack cheese grated
- Garlic Bread cut into spears or strips, to serve
Instructions
- Prepare Pappadeaux Seafood Kitchen Fondeaux Sauce according to recipe below. Set aside.
- Season shrimp and oysters with blackened seasonings.
- Add 1 tablespoon butter to a sauté pan. Place over medium heat and heat until hot and shimmering, but not browned.
- Add shrimp and oysters. Sauté about 2 minutes per side. Add more butter, if needed.
- Add spinach, mushrooms, crab and green onion. Sauté until mushrooms and spinach soften. Add more butter, if needed.
- Fold in prepared sauce. Bring to a simmer.
- Remove from heat. Pour into heatproof serving dish.
- Top with grated cheese.
- Place dish under a broiler and broil until cheese melts.
- Serve immediately with garlic bread as dippers.
Follow Us to Get ALL of Our Latest Recipes
.
Pappadeaux Seafood Kitchen Fondeaux Sauce Recipe
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1/4 Onion chopped
- 1 cup Shrimp Stock or Water see Note below
- 1/2 cup White Wine
- Pinch of Cayenne
- 1 teaspoon Salt
- 1 cup Whipping Cream
Instructions
- Add butter to a large saucepan. Place over medium heat and melt butter.
- 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. Allow to simmer 10 minutes.
- Add cream. Simmer 5 more minutes.
- Remove from heat. Set aside.
You can make homemade shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes. Strain and discard shells.
Follow Us to Get ALL of Our Latest Recipes
.
Get All New Secret Copycat Restaurant Recipes as Soon as We Publish Them
Just Follow Us on on Your Favorite Social Media Sites and Never Miss a New Recipe.
Stay in Touch, Get More Recipes from All of Our Sites and Help Us Spread the Word about Secret Copycat Restaurant Recipes to All Your Friends.
Thank You.
Photo of “Crawfish Fondue. At Pappadeaux. Delicious.” is by y6y6y6 and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, y6y6y6. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes widely circulated on the internet. Additional Information Courtesy of Wikipedia and is used by permission.
Please use the Facebook, Twitter, Pinterest and Email Buttons below to SHARE this Recipe with your Friends!
It only takes a minute and they will love you for it!
