Pappadeaux Blackened Oyster and Shrimp Fondeaux
  • Servings: 4
  • 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
  1. Make sauce and set aside.
  2. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan,and saute shrimp and oysters, about 2 minutes per side.
  3. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften.
  4. Fold in sauce and bring to a simmer.
  5. Pour into heatproof dish; top with grated cheese.
  6. Place under a broiler until cheese melts.
  7. Use garlic bread as dippers.
Pappadeaux has great seafood and so I have been looking for some of their recipes. Here is one that I came across.