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Home | Appetizers | Pappadeaux Blackened Oyster and Shrimp Fondeaux Pappadeaux Blackened Oyster and Shrimp Fondeaux Ease of Cooking: Advanced Cooking Serving Size: 4 Notes: This recipe was spotted by a fellow viewer in the Dallas Morning News. This is our favorite recipe from Pappadeaux. Ingredients: 4 shrimp, peeled and deveined 4 oysters Blackened seasonings to taste Melted butter as needed 1 C. chopped spinach 4 mushrooms, sliced 2 oz. lump crab meat 2 Tbsp. chopped green onion 4 to 5 oz Monterey Jack cheese, grated Garlic Bread Preparation: Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot sauté pan,and sauté 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. Makes 4 servings. Sauce 2 Tbsp. butter 2 Tbsp. flour 1/4 onion, chopped 1 C. shrimp stock or water 1/2 C. white wine Pinch of cayenne 1 tsp. salt 1 C. whipping cream 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. Disclaimer: FreebieRecipes.com is not sponsored, endorsed, or affiliated with any recipe source. FreebieRecipes.com disclaims using any copyright or trademark. Our recipes are not exact recipes of their restaurant counterparts. We hope you find each quick and easy recipe to be as similar to the originals as we have. All restaurant names are trademarks of their respective owners. FreebieRecipes.com does not use any actual restaurant recipes. © 2008FreebieRecipes.com - Restaurant recipes that you can make at home!