Blackened Oysters Recipes
BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE
The secret is to use the freshest oyster you can find. These are pan fried, not sauted. Use plenty of oil and keep it hot to keep them crispy on the outside and plump and juicy on the inside. Using a cast iron skillet is best. Servings depend of use...main dish or appetizer.
Provided by gailanng
Categories Cajun
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all sauce ingredients together and refrigerate.
- Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
- Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
- Serve with a side of sauce and a lemon wedge to garnish.
Nutrition Facts : Calories 1016, Fat 14.6, SaturatedFat 3.5, Cholesterol 336, Sodium 5321.6, Carbohydrate 169.3, Fiber 7, Sugar 31, Protein 52.5
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.
Provided by jaguarsalon
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make sauce and set aside.
- **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
- ***Sauce***.
- 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.
- 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.
Nutrition Facts : Calories 528.6, Fat 41.1, SaturatedFat 24.9, Cholesterol 212.5, Sodium 1186.3, Carbohydrate 10.7, Fiber 0.8, Sugar 1.3, Protein 24.9
PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!
Provided by simply_yours_consul
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make sauce and set aside.
- 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, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
- REMEMBER NOT TO LET THE CREAM SCORCH.
- Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
- Pan,and sauté shrimp and oysters, about 2 minutes per side. Add spinach,mushrooms, crawfish, 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.
- *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
- Boil shells for 30 minutes.
Nutrition Facts : Calories 510.3, Fat 38.9, SaturatedFat 23.5, Cholesterol 220.9, Sodium 1149.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1.3, Protein 25.1
PAPPADEAUX'S FONDUE RECIPE - (3.7/5)
Provided by shenitar
Number Of Ingredients 19
Steps:
- 1 Make sauce and set aside. 2 **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**. 3 ***Sauce***. 4 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 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. Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz
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