Pappadeux's Blackened Oyster And Shrimp Fondeaux
A recipe from pappadeaux's restaurants. This is no ordinary dip (see miller's explanation on dip)it's cajun oysters rockefeller married with cheesy seafood spinach dip, served on garlic toasts.
Steps
Prepare sauce and set aside.
Sauce: melt butter in a sauce pan , and 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 pepper and salt.
Simmer 10 minutes , then add whipping cream.
Simmer 5 more minutes and set aside.
Boil for 30 minutes oyster and shrimp preparation: season shrimp and oysters with blackening seasoning.
Melt butter in saut pan and saut shrimp and oysters for about 2 minutes per side.
Add spinach , mushrooms , crab , and green onions.
Saut until vegetables are tender.
Fold in sauce and simmer.
Pour into a heat proof dish and sprinkle with cheese.
Place under broiler until cheese melts.
Serve with garlic bread as dippers.
Ingredients
butter, flour, onion, shrimp stock, white wine, cayenne, salt, whipping cream, shrimp, oysters, blackening seasoning, spinach, mushrooms, crabmeat, green onions, monterey jack cheese, garlic bread