Pappadeaux's Blackened Oyster and Shrimp Fondue
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whipping cream
- 1/2 cup white wine
- 4 mushrooms sliced
- 1 pinch cayenne
- 2 tablespoons chopped green onions
- 2 cups chopped spinach
- 1/4 onion chopped
- 4 shrimp peeled and deveined
- 4 oysters blackened seasonings to taste
- melted butter as needed
- 2 ounces lump crabmeat
- 5 ounces monterey jack cheese grated
- garlic bread
- 1 cup shrimp stock or 1 cup water
- Carbohydrate 8.93792626479908 g
- Cholesterol 89.8338068236625 mg
- Fat 22.7401664463476 g
- Fiber 0.826909238529809 g
- Protein 15.1244811566274 g
- Saturated Fat 14.0243124808337 g
- Serving Size 1 1 serving(s) (149g)
- Sodium 407.372714605501 mg
- Sugar 8.11101702626928 g
- Trans Fat 1.43417148911746 g
- Calories 302 calories
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.
