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
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
458 calories, 39 grams fat, 7 grams carbohydrates, 16 grams proteinper serving. This recipe is low in carbs.
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!!
Oct 25, 2013
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.
Jul 5, 2013
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.
Sep 24, 2010
AMAZING!!!!!!!!! So good just like the restaurant. I have made this 3 times now and everyone loves it. Unreal how good this recipe is!!
Apr 2, 2010
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.
Feb 1, 2010
mindycdavis Member since: February 1, 2010
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.
Oct 24, 2007
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!
Aug 22, 2007
I LOVE this recipe! It's so yummy. Very easy to make and follow! You will NOT be disappointed if you follow the recipe.
Apr 18, 2007
very good but not exactly as I remember it!! Would make again and again!!
Jan 30, 2007
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!
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.