Pappadeaux's Blackened Oyster and Shrimp Fondue

Total Time
30mins
Prep 0 mins
Cook 30 mins

my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

really good. I too used crawfish tails, but I think any seafood would be great!

5 5

This is so good. I did change it a bit, substituting crawfish tails for the oysters, but it was amazing! Another thing I used this for was as a toping over fish. Just omitted the cheese and this also was a huge hit with the family!