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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

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    3 Total Reviews

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    • 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.

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    • 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.

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    • 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.

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    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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