Pappadeaux Blackened Oyster And Shrimp Fondeaux Recipes

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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



Pappadeaux's Blackened Oyster and Shrimp Fondue image

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

4 shrimp, peeled and deveined
4 oysters, blackened seasonings to taste
melted butter, as needed
2 cups chopped spinach
4 mushrooms, sliced
2 ounces lump crabmeat
2 tablespoons chopped green onions
5 ounces monterey jack cheese, grated
garlic bread
2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1 teaspoon salt
1 cup whipping cream

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



Pappadeaux Blackened Oyster and Shrimp Fondeaux image

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

2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1/2 teaspoon garlic powder
1 teaspoon salt
1 cup whipping cream
4 shrimp, peeled and deveined
4 oysters
blackening seasoning
melted butter, as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces crawfish tail meat (can be left out)
2 ounces lump crabmeat
2 tablespoons chopped green onions
4 -5 ounces monterey jack cheese, grated
garlic bread

PAPPADEAUX'S FONDUE RECIPE - (3.7/5)

Provided by shenitar

Number Of Ingredients 19



Pappadeaux's Fondue Recipe - (3.7/5) image

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

4 shrimp , peeled and deveined
4 oysters , blackened seasonings to taste
melted butter , as needed
2 cups chopped spinach
4 mushrooms , sliced
2 ounces lump crabmeat
2 tablespoons chopped green onions
5 ounces monterey jack cheese , grated
garlic bread
Sauce
2 tablespoons butter
2 tablespoons flour
1/4 onion , chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1 teaspoon salt
1 cup whipping cream
Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opGgc2us

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