PAPPADEAUX'S FONDUE RECIPE - (3.7/5)

Pappadeaux's Fondue Recipe - (3.7/5) image

Provided by shenitar

Number Of Ingredients 19

4 shrimp , peeled and deveined
4 oysters , blackened seasonings to taste
melted butter , as needed
2 cups chopped spinach
4 mushrooms , sliced
2 ounces lump crabmeat
2 tablespoons chopped green onions
5 ounces monterey jack cheese , grated
garlic bread
Sauce
2 tablespoons butter
2 tablespoons flour
1/4 onion , chopped
1 cup shrimp stock or 1 cup water
1/2 cup white wine
1 pinch cayenne
1 teaspoon salt
1 cup whipping cream
Read more: http://www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047#ixzz1opGgc2us

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