Pappadeaux's Blackened Oyster and Shrimp Fondue

READY IN: 30mins
Recipe by jaguarsalon

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

Top Review by Shannon C.

This came out perfect. Used shrimp crawfish tails and mini scallops. My family loved it and sai tasted just like pappadeaux.

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.

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