Pappadeaux Blackened Oyster and Shrimp Fondeaux |
Course : Shrimp
Source: Dallas Morning News
Serves: 4 |
|
| |
Ingredients:
1 Pinch cayenne |
1 Pinch cayenne |
---Sauce |
2 tablespoons butter |
2 tablespoons flour |
1/4 medium Onion, chopped |
1 Cup shrimp stock or water |
1/2 Cup white wine |
1 teaspoon salt |
1 Cup whipping cream |
---Main: |
4 pounds shrimp, peeled and deveined |
4 tablespoons oysters blackened seasonings, to taste |
2 tablespoons Melted butter as needed |
1 Cup chopped spinach |
4 ounces mushrooms, sliced |
2 ounces lump crab meat |
2 tablespoons chopped green onion |
5 ounces Monterey Jack cheese, grated |
1 loaf Garlic bread |
|
| |
Preparation / Directions:
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.
=======================
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.
|
|
|
|
|
|
