Ingredients
-
-
4
-
4
-
-
2
-
4
-
2
-
2
-
5
-
-
-
2
-
2
-
1/4
-
1
Directions
Pappadeaux’s Blackened Oyster and Shrimp Fondue, my husband and i love this dish at the restaurant this recipe differs slightly from the original but it still very good , This came out perfect Used shrimp crawfish tails and mini scallops My family loved it and sai tasted just like pappadeaux , really good I too used crawfish tails, but I think any seafood would be great!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Make Sauce and Set Aside. |
|
2
Done
|
**prepare Shrimp Stock by Boiling Down 1 Cup of Shrimp Shells in 4 Cups of Water. Boil Shells For 30 Minutes.**. |
|
3
Done
|
***sauce***. |
|
4
Done
|
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
Done
|
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. |
