Pappadeux's Blackened Oyster and Shrimp Fondeaux

Name: Pappadeux's Blackened Oyster and Shrimp Fondeaux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 14 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); ½ cup white wine; ⅛ 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

Servings: persons

2 tablespoons butter
2 tablespoons flour
14 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)
½ cup white wine
⅛ 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

1
Prepare sauce and set aside.
2
Sauce: Melt butter in a sauce pan, and whisk in flour and chopped onion.
3
Cook over medium heat until onion is tender.
4
Slowly stir in stock and wine, whisk until smooth.
5
Add cayenne pepper and salt.
6
Simmer 10 minutes, then add whipping cream.
7
Simmer 5 more minutes and set aside.
8
*note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
9
Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
10
Melt butter in saute pan and saute shrimp and oysters for about 2 minutes per side.
11
Add spinach, mushrooms, crab, and green onions.
12
Saute until vegetables are tender.
13
Fold in sauce and simmer.
14
Pour into a heat proof dish and sprinkle with cheese.
15
Place under broiler until cheese melts.
16
Serve with garlic bread as dippers.

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons flour, 14 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), and more.

Yes, Pappadeux's Blackened Oyster and Shrimp Fondeaux falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!