Cheesy Seafood Fondue
Hands On Time: 25 minutes
Total Time: 1 hour
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/4 onion, chopped
- 1 cup shrimp stock or water
- 1/2 cup white wine
- Pinch cayenne pepper
- 1 teaspoon salt
- 1 cup heavy cream
- 4 shrimp, peeled and deveined
- 4 oysters, shucked
- Blackening seasoning
- 1 cup chopped spinach
- 4 mushrooms, sliced
- 2 ounces lump crab meat
- 2 tablespoons chopped green onions
- 4 ounces Monterey Jack cheese, grated
Heat oven to broil.
In a saucepan, combine 2 tablespoons butter, flour and onion. Cook over medium heat until onions are tender, about 5 minutes. Slowly stir in stock or water and white wine, whisking until smooth. Add cayenne pepper and salt and simmer 10 minutes. Add cream and simmer 5 minutes more. Remove from heat and set aside.
In a saute pan over medium heat, melt 1 tablespoon butter. Season shrimp and oysters with blackening seasoning and saute in butter about 2 minutes per side. Add spinach, mushrooms, crab meat and green onions. Saute until mushrooms and spinach soften, about 2 minutes.
Fold in reserved cream sauce and bring to a simmer. Pour mixture into a heatproof dish. Top with grated cheese. Place under a broiler until cheese melts, about 3 minutes. Serve immediately with garlic bread.
Per serving (without garlic bread): 491 calories (percent of calories from fat, 77), 20 grams protein, 11 grams carbohydrates, 1 gram fiber, 42 grams fat, 194 milligrams cholesterol, 1,089 milligrams sodium.
About the recipe
A yummy appetizer for all occasions, this fondue is a specialty of Pappadeaux’s seafood kitchen. Turn your average fondue into a stellar fondeaux!
“Buttery, garlicky and creamy” sounds almost as good as this yummy New Orleans-inspired appetizer tastes.
Recipe courtesy of Pappadeaux Seafood Kitchen in Marietta, Ga.