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Fondeaux - from Pappadeaux
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Cuisine: Seafood
From the menu of . . . Pappadeaux Seafood Kitchen
2830 Windy Hill Road, Marietta
Q: Recently, I had the shrimp dip appetizer at Pappadeaux. It was phenomenal -- buttery, garlicky and creamy, topped with lots of melted cheese and served with garlic bread. I want this recipe! Is there any hope?
-- Libby Reale, Marietta
A: "Buttery, garlicky and creamy" sounds almost as good as this yummy New Orleans-inspired appetizer tastes. Gary Castatelli, creator of this popular dish, keeps hope alive, along with the flavor and spirit of Louisiana-style cooking, by generously offering this recipe for what they call Pappadeaux Fondeaux.
Hands on time: 25 minutes Total time: 1 hour Serves: 4
Ingredients:
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3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/4 onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
Pinch cayenne pepper
1 teaspoon salt
1 cup heavy cream
4 shrimp, peeled and deveined
4 oysters, shucked
Blackening seasoning
1 cup chopped fresh spinach
4 mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onions
4 ounces Monterey Jack cheese, grated
Instructions:
In a saucepan, combine 2 tablespoons butter, flour and onion. Cook over medium heat until onions are tender, about 5 minutes. Slowly stir in stock or water and white wine, whisking until smooth. Add cayenne pepper and salt and simmer 10 minutes. Add cream and simmer 5 minutes more. Remove from heat and set aside.
Season shrimp and oysters with blackening seasoning. Melt 1 tablespoon butter in a hot saute pan. Saute shrimp and oysters in butter about 2 minutes per side. Add spinach, mushrooms, crab meat and green onions. Saute until mushrooms and spinach soften, about 2 minutes. Fold in reserved cream sauce and bring to a simmer. Pour mixture into a heatproof dish. Top with grated cheese. Place under a broiler until cheese melts, about 3 minutes. Serve immediately with garlic bread.
Season shrimp and oysters with blackening seasoning. Melt 1 tablespoon butter in a hot saute pan. Saute shrimp and oysters in butter about 2 minutes per side. Add spinach, mushrooms, crab meat and green onions. Saute until mushrooms and spinach soften, about 2 minutes. Fold in reserved cream sauce and bring to a simmer. Pour mixture into a heatproof dish. Top with grated cheese. Place under a broiler until cheese melts, about 3 minutes. Serve immediately with garlic bread.
Nutrition:
Per serving (without garlic bread): 491 calories (percent of calories from fat, 77), 20 grams protein, 11 grams carbohydrates, 1 gram fiber, 42 grams fat, 194 milligrams cholesterol, 1,089 milligrams sodium.
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