Pappadeaux Blackened Oyster and Shrimp Fondeaux
4 shrimp, peeled and deveined
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
Make sauce and set aside.
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.
Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften.
Fold in sauce and bring to a simmer.
Pour into heatproof dish; top with grated cheese.
Place under a broiler until cheese melts.
Use garlic bread as dippers.
Pairs Well With
Pappadeaux has great seafood and so I have been looking for some of their recipes. Here is one that I came across.