PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 shrimp, peeled and deveined
4 oysters
Blackened seasonings to taste
Melted butter as needed
1 C. chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 Tablespoon chopped green onion
4 to 5 oz Monterey Jack cheese, grated
Garlic Bread
SAUCE
2 Tablespoon butter
2 Tablespoon flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine
Pinch of cayenne
1 teaspoon salt
1 C. whipping cream
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Directions: |
Directions:Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot sauté pan,and sauté 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.
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.
Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
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