Pappadeaux fondeaux

4 Servings

Ingredients

Quantity Ingredient
Sauce; (recipe follows)
4 Shrimp; peeled & 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
4 ounces Monteray Jack cheese; grated, (up to 5)
Garlic Bread
2 tablespoons Butter
2 tablespoons Flour
¼ Onion; chopped
1 cup Shrimp stock or water
½ cup White wine
1 pinch Cayenne
1 teaspoon Salt
1 cup Whipping cream

Directions

SAUCE

Another pick from the Houston Chronicle...

Make sauce and set aside. Season shrimp & oysters with blackened seasonings. Melt butter in hot saute pan. Saute shrimp & oysters, about 2 minutes per side. Add spinach, mushrooms, crab meat & green onion. Saute until mushrooms & green onion soften. Fold in sauce, and bring to a simmer.

Pour in heatproof dish; top with cheese. Place under a broiler until cheese melts. Use garlic bread pieces as dippers.

serving: 4

Sauce: Melt butter in a saucepan; whisk in flour & chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne & salt; simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat & set aside. Use as directed above.

Posted to recipelu-digest Volume 01 Number 526 by jecraig@... on Jan 14, 98

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