home > recipes > meals / dishes > appetizers & snacks > dips and spreads > fondue

Pappadeaux Blackened Oyster and Shrimp Fondeaux

recipe at a glance
Rating: 5/5 5 stars
11 reviews
1 comment

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 10274
cook method: oven, stovetop

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly

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

directions

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

added by

luckytrim

nutrition

458 calories, 39 grams fat, 7 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like pappadeaux blackened oyster and shrimp fondeaux




comments & reviews



number of 5 star votes on this recipe
982%
number of 4 star votes on this recipe
218%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
Let me just say I am a feen for fondue. It's the only thing I order when I go to Pappadeaux or PaPa's seafood.Thank u, thank u, thank u to the person who posted this recipe. It's not the exact same, I think it's better. If ur a fondue lover u must try this recipe. It's awesome!!


Guest at CDKitchen.com




REVIEW: recipe rating
There aren't any Pappadeaux where I live now and this was always my favorite menu item. It tastes just like I remember. Really easy to make too - ready in just a few minutes since the seafood cooks so fast.


Guest at CDKitchen.com




REVIEW: recipe rating
I think this is pretty close to pappadeaux (but it's been a while since we've been there). Either way, it's a fantastic recipe. Expensive with the seafood in it but worth it for special occasions.


Guest at CDKitchen.com




REVIEW: recipe rating
AMAZING!!!!!!!!! So good just like the restaurant. I have made this 3 times now and everyone loves it. Unreal how good this recipe is!!


Guest at CDKitchen.com




REVIEW: recipe rating
We loved the blackened seafood fondue. We order it every time we go to Pappadeaux. I doubled this recipe because we were having company. The fondue was a little thinner than what is served at the resturant but had a very good taste. Next time I will cut down the amount of shrimp stock.


Registered Member at CDKitchen.com
Member since:
Feb 1, 2010





REVIEW: recipe rating
My Husband and I LOVE LOVE LOVE this in the restaurant. We made this copycat and even though it is not identical...it is close enough! I was good...will make again.


Guest at CDKitchen.com




REVIEW: recipe rating
This is the best item on the menu at Pappadeaux. I order it every time I go. I cook this for my husband on special occasions and he can't get enough of it! Very, very scrumptious!


Guest at CDKitchen.com




REVIEW: recipe rating
I LOVE this recipe! It's so yummy. Very easy to make and follow! You will NOT be disappointed if you follow the recipe.


Guest at CDKitchen.com




REVIEW: recipe rating
very good but not exactly as I remember it!! Would make again and again!!


Guest at CDKitchen.com




REVIEW: recipe rating
I have fixed this recipe several times and it is wonderful. I have eaten the orginal from pappadeaux's many times, this is not an excact replica but is a very close and delicous substitute!


Guest at CDKitchen.com

Guest Foodie

COMMENT:
We never go to Dallas without having the Blackend Oyster and Shrimp Fondeaux....it is outstanding with a chilled white wine as well.....


Registered Member at CDKitchen.com
Member since:
Jun 9, 2006





REVIEW: recipe rating
I LOVED IT! WOULD HAVE PUT A LITTLE MORE SPINACH THAN WHAT THE RECIPE CALLS FOR - BUT IT WAS STILL GREAT.


Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.