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Pappadeaux Blackened Oyster and Shrimp Fondeaux
You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- pan
📝 Preparation Steps
1
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.
butter (may want to add more)1 tablespoonbutter2 tablespoonsflour2 tablespoonssalt1 teaspoon
2
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.
butter (may want to add more)1 tablespoonbutter2 tablespoonsspinach (chopped)1 cupMushrooms (sliced)4green onion (chopped)2 tablespoons
Nutrition Facts
calories
531 kcal
fat Content
42 g
serving Size
1 serving
sugar Content
1 g
sodium Content
1507 mg
protein Content
25 g
cholesterol Content
284 mg
carbohydrate Content
7 g
saturated Fat Content
26 g
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