Recipe - Pappadeaux Fondeaux

Sauce; (recipe follows)
4 Shrimp; peeled & deveined
4 Oysters
Blackened Seasonings to
taste
Melted Butter as needed
1 cup Chopped Spinach
4 Mushrooms; cut or sliced up
2 ounce Lump Crab Meat
2 tablespoon Chopped Green Onion
4 ounce Monteray Jack cheese;
grated, (up to 5)
Garlic Bread

SAUCE
2 tablespoon Butter
2 tablespoon Flour
One fourth Onion; chopped
1 cup Shrimp stock or water
One half cup White wine
1 pn Cayenne
1 teaspoon Salt
1 cup Whipping cream

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 recipeludigest Volume 01 Number 526 by jecraig@laninc.com on
Jan 14, 98