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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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"my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good."
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  1. Shannon C.
    This came out perfect. Used shrimp crawfish tails and mini scallops. My family loved it and sai tasted just like pappadeaux.
    Reply
  2. michelle1172
    really good. I too used crawfish tails, but I think any seafood would be great!
    Reply
  3. Lady Diana
    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!
    Reply
  4. Lady Diana
    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!
    Reply
  5. jaguarsalon
    my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.
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