Pappadeaux Blackened Oyster and Shrimp Fondeaux Sauce
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.