Pappadeaux Blackened Oyster and Shrimp Fondeaux Sauce
CATEGORIES
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
DIRECTIONS
  1. Melt butter in a saucepan; whisk in flour and chopped onion.
  2. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth.
  3. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
  4. Remove from heat and set aside.
  5. Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
  6. Boil shells for 30 minutes.