Blackened Oyster And Shrimp Fondeaux Recipes
COPYCAT PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This fantastic fondue goes way past the basic cheesy variety and jumps straight to a seafood-packed, creamy dip that turns crunchy garlic bread into something borderline angelic.
Provided by luckytrim
Time 45m
Yield 4
Number Of Ingredients 19
Steps:
- Make sauce 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. 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. Recipe Source: Dallas Morning News
Nutrition Facts :
PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home.
Provided by Stephanie Manley
Categories Appetizer
Time 1h
Number Of Ingredients 16
Steps:
- Sauce Directions 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.
- Make sauce 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. Makes 4 servings.
Nutrition Facts : Calories 531 kcal, Carbohydrate 7 g, Protein 25 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 284 mg, Sodium 1507 mg, Sugar 1 g, ServingSize 1 serving
PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!
Provided by simply_yours_consul
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make sauce and set aside.
- 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, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
- REMEMBER NOT TO LET THE CREAM SCORCH.
- 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, crawfish, 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.
- *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
- Boil shells for 30 minutes.
Nutrition Facts : Calories 510.3, Fat 38.9, SaturatedFat 23.5, Cholesterol 220.9, Sodium 1149.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1.3, Protein 25.1
PAPPADEUX'S BLACKENED OYSTER AND SHRIMP FONDEAUX
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.
Provided by Dawn399
Categories Cajun
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare sauce and set aside.
- Sauce: Melt butter in a sauce pan, and 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 pepper and salt.
- Simmer 10 minutes, then add whipping cream.
- Simmer 5 more minutes and set aside.
- *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
- Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
- Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
- Add spinach, mushrooms, crab, and green onions.
- Sauté until vegetables are tender.
- Fold in sauce and simmer.
- Pour into a heat proof dish and sprinkle with cheese.
- Place under broiler until cheese melts.
- Serve with garlic bread as dippers.
Nutrition Facts : Calories 490.8, Fat 38.5, SaturatedFat 23.4, Cholesterol 197.4, Sodium 1035.7, Carbohydrate 9.9, Fiber 0.6, Sugar 1.2, Protein 21.9
BLACKENED OYSTER AND SHRIMP FONDEAUX
A fabulous creamy seafood dip. Make your own shrimp stock by boiling the shrimp shells in water. Serve as a hot dip with garlic bread.
Provided by Suzanne
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in flour and onion, and cook until onion is tender, stirring constantly. Gradually whisk in the shrimp stock and white wine, stirring until smooth. Season with cayenne pepper and salt, and bring to a simmer. Simmer for 5 minutes, then stir in cream and remove from heat.
- Preheat the oven's broiler.
- Melt remaining butter in a skillet over medium heat. Season the shrimp and oysters with blackened seasoning, and saute in butter for about 2 minutes. Add the spinach, mushrooms, crabmeat and green onion, and cook until softened, stirring frequently. Transfer to a baking dish, and stir in the cream sauce. Top with shredded cheese.
- Place under the broiler, and cook until cheese is melted. Serve immediately.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 8.5 g, Cholesterol 181.4 mg, Fat 43.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 26.6 g, Sodium 1179.4 mg, Sugar 1.6 g
PAPPADEAUX'S FONDUE RECIPE - (3.7/5)
Provided by shenitar
Number Of Ingredients 19
Steps:
- 1 Make sauce and set aside. 2 **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**. 3 ***Sauce***. 4 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. 5 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. Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opH29sKz
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PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
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RECIPE: PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
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.
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PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX RECIPE
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PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX - RECIPE …
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. Sauté until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese.
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