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    You are in: Home / Recipes / Pappadeux's Blackened Oyster and Shrimp Fondeaux Recipe
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    Pappadeux's Blackened Oyster and Shrimp Fondeaux

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Dawn's Note:

    A recipe from Pappadeaux's restaurants. This is no ordinary dip (see Miller's explanation on dip)It's Cajun Oysters Rockefeller married with cheesy seafood spinach dip, served on garlic toasts.

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    Units: US | Metric


    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1/4 onion (chopped)
    • 1 cup shrimp stock (see note on how to make shrimp stock) or 1 cup water (see note on how to make shrimp stock)
    • 1/2 cup white wine
    • 1/8 teaspoon cayenne
    • 1 teaspoon salt
    • 1 cup whipping cream

    Oyster and Shrimp


    1. 1
      Prepare sauce and set aside.
    2. 2
      Sauce: Melt butter in a sauce pan, and whisk in flour and chopped onion.
    3. 3
      Cook over medium heat until onion is tender.
    4. 4
      Slowly stir in stock and wine, whisk until smooth.
    5. 5
      Add cayenne pepper and salt.
    6. 6
      Simmer 10 minutes, then add whipping cream.
    7. 7
      Simmer 5 more minutes and set aside.
    8. 8
      *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
    9. 9
      Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
    10. 10
      Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
    11. 11
      Add spinach, mushrooms, crab, and green onions.
    12. 12
      Sauté until vegetables are tender.
    13. 13
      Fold in sauce and simmer.
    14. 14
      Pour into a heat proof dish and sprinkle with cheese.
    15. 15
      Place under broiler until cheese melts.
    16. 16
      Serve with garlic bread as dippers.

    Ratings & Reviews:

    • on February 22, 2007


      This recipe was a good one! However, the only thing is with the shrimp stock, it gave it a more shrimpy taste. Now the original Fondeaux @ PAPPAS doesn’t have that shrmpy/flavor, so what I think this recipe is missing is a little lemon juice. I put some over my portion before eating & that shrimpy taste was gone it actually fused all the flavors and made it more so like the ideal flavor seeking. So maybe add 2 tbs of lemon juice to the recipe. I also added some other cheeses like Parme, Mozzer, Colby as well as the Monterey. I made it twice, on the second go round I also added another tbs. of flour it was thicker but next time I will do 4. Plus we ate it with fetti noodles, that’s why the thickness is so important. All in all this was a GREAT! replica of PAPPAS Fondeaux, as all the other recipes I get here.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2003


      This is a great dish- my husband loves it and we order it each time we go to the restaurant. However, I will onoy 1/2 to 3/4 cup water or shrimp broth next time I make it, as it had way too much liquid in it. Also, the recipe should state "fresh spinach" as I used chopped, frozen, and it was way too much. This is a great dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2002

      If this is truly Pappadeux's recipe, and it sounds like it is, it is great. One of the few things I miss about Atlanta. Can't wait to try it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pappadeux's Blackened Oyster and Shrimp Fondeaux

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 490.7
    Calories from Fat 346
    Total Fat 38.5 g
    Saturated Fat 23.4 g
    Cholesterol 197.3 mg
    Sodium 1035.7 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 0.6 g
    Sugars 1.2 g
    Protein 21.8 g

    The following items or measurements are not included:

    shrimp stock

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