Pappadeuxs 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.
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
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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RECIPE: PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX ...
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.
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PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDEAUX RECIPE ...
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.
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Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer for 10 minutes. Add cream; simmer for 5 minutes. Remove from heat and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot sauté pan, and sauté shrimp and ...
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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 FONDEAUX | RHONDA LUCICH | COPY ME THAT
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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, 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 ...
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