Blackened Oyster And Shrimp Fondeaux Food

COPYCAT PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

Copycat Pappadeaux Blackened Oyster and Shrimp Fondeaux image

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

Ingredients

4 shrimp, peeled and deveined
4 oysters
blackened seasonings, to taste
melted butter as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
5 ounces Monterey jack cheese, grated
garlic bread
Sauce
2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
1 pinch cayenne pepper
1 teaspoon salt
1 cup whipping cream

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'S BLACKENED OYSTER AND SHRIMP FONDUE

Pappadeaux's Blackened Oyster and Shrimp Fondue image

my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.

Provided by jaguarsalon

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

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
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

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.

Nutrition Facts : Calories 528.6, Fat 41.1, SaturatedFat 24.9, Cholesterol 212.5, Sodium 1186.3, Carbohydrate 10.7, Fiber 0.8, Sugar 1.3, Protein 24.9

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

Pappadeaux Blackened Oyster and Shrimp Fondeaux image

You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home.

Provided by Stephanie Manley

Categories Appetizer

Time 1h

Number Of Ingredients 16

Ingredients

1/2 pound shrimp (peeled and deveined )
1/2 teaspoon blackening seasoning (may want to add more)
1 tablespoon butter (may want to add more)
1 cup spinach (chopped)
4 Mushrooms (sliced)
2 ounces lump crab meat
2 tablespoons green onion (chopped)
5 ounces Monterey Jack Cheese (shredded)
2 tablespoons butter
2 tablespoons flour
1/4 cup onion (chopped)
1 cup shrimp stock or water
1/2 cup white wine
1/4 teaspoon cayenne
1 teaspoon salt
1 cup whipping cream

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

BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE

Blackened Fried Oysters With Lemon Cocktail Sauce image

The secret is to use the freshest oyster you can find. These are pan fried, not sauted. Use plenty of oil and keep it hot to keep them crispy on the outside and plump and juicy on the inside. Using a cast iron skillet is best. Servings depend of use...main dish or appetizer.

Provided by gailanng

Categories Cajun

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 lemon, juice and zest of
1 cup catsup
4 tablespoons horseradish (adjust to taste)
2 cups flour
1/2 cup cornmeal
2 tablespoons blackening seasoning (many recipes on food.com)
1 tablespoon kosher salt
12 fresh oysters
2 eggs, beaten
oil (for frying)

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.

Nutrition Facts : Calories 1016, Fat 14.6, SaturatedFat 3.5, Cholesterol 336, Sodium 5321.6, Carbohydrate 169.3, Fiber 7, Sugar 31, Protein 52.5

PAPPADEAUX'S FONDUE RECIPE - (3.7/5)

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

Provided by shenitar

Number Of Ingredients 19

Ingredients

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

PAPPADEUX'S BLACKENED OYSTER AND SHRIMP FONDEAUX

Pappadeux's Blackened Oyster and Shrimp Fondeaux image

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

Ingredients

2 tablespoons butter
2 tablespoons flour
1/4 onion (chopped)
1 cup shrimp stock (see note on how to make shrimp stock) or 1 cup water (see note on how to make shrimp stock)
1/2 cup white wine
1/8 teaspoon cayenne
1 teaspoon salt
1 cup whipping cream
4 shrimp (peeled and deveined)
4 oysters
blackening seasoning (to taste)
melted butter, to saute
1 cup chopped spinach
4 mushrooms (sliced)
2 ounces crabmeat
2 tablespoons chopped green onions
4 -5 ounces monterey jack cheese (grated)
garlic bread, for dipping

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

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Blackened Oyster And Shrimp Fondeaux Food

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.

PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE

my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.

PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

You can make Pappadeaux Blackened Oyster and Shrimp Fondeaux at home.

BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE

The secret is to use the freshest oyster you can find. These are pan fried, not sauted. Use plenty of oil and keep it hot to keep them crispy on the outside and plump and juicy on the inside. Using a cast iron skillet is best. Servings depend of use...main dish or appetizer.

PAPPADEAUX'S FONDUE RECIPE - (3.7/5)

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.

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