What’s For Dinner?
Fondeaux - from Pappadeaux
(First star is lowest, fourth star is highest)
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
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
1 cup chopped fresh spinach
4 mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onions
4 ounces Monterey Jack cheese, grated
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.