Seafood Fondue

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 :

SHRIMP FONDUE

Shrimp Fondue image

A rich, creamy fondue, great for dunking chunks of fresh French bread-- or topping a bbq'd steak...a family favorite for sure!

Provided by ANDIKAY

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 15m

Yield 7

Number Of Ingredients 5

Ingredients

1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of shrimp soup
1 dash Worcestershire sauce
1 pinch garlic salt

Steps:

Melt sour cream, cream cheese, shrimp soup, Worcestershire sauce and garlic salt over a low heat in a medium size pot. Cook until melted together and the mixture has a creamy texture. Pour mixture into a serving bowl. Serve hot.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 6.5 g, Cholesterol 69.4 mg, Fat 26.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 16.6 g, Sodium 515.7 mg, Sugar 0.4 g

SHRIMP FONDUE

shrimp fondue image

Make and share this shrimp fondue recipe from Food.com.

Provided by chia2160

Categories < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup butter
1 tablespoon lemon juice
1 lb shrimp, shelled and deveined
12 canned artichoke hearts, cut in half
3 cups vegetable oil

Steps:

mix the butter and lemon juice, set aside.
heat oil until bubbly, dip artichokes and shrimp in oil then dip into butter, enjoy.

Nutrition Facts : Calories 1950.2, Fat 189.1, SaturatedFat 36.2, Cholesterol 233.8, Sodium 673.7, Carbohydrate 41.6, Fiber 19.5, Sugar 3.7, Protein 35.9

SEAFOOD FONDUE

Seafood Fondue image

Make and share this Seafood Fondue recipe from Food.com.

Provided by _Pixie_

Categories Halibut

Time 18m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 lb salmon steak, 3/4 inch thick
1 lb medium raw shrimp
Worcestershire sauce
1/2 lb halibut steaks, 3/4 inch thick
1/2 lb scallops
oil (for frying, approx 2 c)
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup prepared horseradish
1 1/2 teaspoons Worcestershire sauce
1 cup mayonnaise
1/4 cup sour cream
4 teaspoons lemon juice
1 teaspoon grated lemon, zest of
1/2 teaspoon Worcestershire sauce
3/4 cup sour cream
1 teaspoon curry powder
1/4 cup chopped or pureed chutney

Steps:

Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
Peel and devein shrimp.
Rince scallops to remove any grit.
If large, cut in half.
Arrange fish and shellfish on a large serving platter.
Mix the sauces and spoon into small serving bowls.
Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
Serve.
Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.
The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.

Nutrition Facts : Calories 470, Fat 21.5, SaturatedFat 8.8, Cholesterol 245.6, Sodium 1753.3, Carbohydrate 19.8, Fiber 3, Sugar 12.2, Protein 47.1

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