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