Blackened Oysters Recipes

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

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.

BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE

Steps:

• Mix all sauce ingredients together and refrigerate.
• Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
• Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
• Serve with a side of sauce and a lemon wedge to garnish.

BLACKENED OYSTERS. 3 OZ SERVING ( 4OZ RAW = 3 OZ COOKED)

Steps:

• wash oysters, mix spices and turn oyster into spices make sure they all get covered,and then add lemon to frying pan turn on heat and saute oyster til done to your liking.

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

Steps:

• 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.

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

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.