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Pappadeaux Blackened Oyster and Shrimp Fondeaux Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 Tbsp. butter
2 Tbsp. flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine
Pinch of cayenne
1 tsp. salt
1 C. whipping cream


Melt butter in a saucepan; whisk in flour and chopped onion.


Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth.


Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes.


Remove from heat and set aside.


Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.


Boil shells for 30 minutes.


Pairs Well With


Notes

A dash of local for every season
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