Shrimp and crawfish fondeaux
Recipe by Michele Poole
10-12 shrimp, peeled and deveined
1/2 cup crawfish meat
Blackened seasonings to taste
Melted butter as needed
1 cup chopped spinach
1 cup large mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
4 to 5 ounces Monterey Jack cheese, grated
Sauce 2 tbsp butter
2 tbsp flour
1/4 onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
Pinch of cayenne
1 tsp salt
1 cup whipping cream
1. 1. Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender.
2. 2. 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.
3. 3. Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
4. 4. Make sauce and set aside. Season shrimp and crawfish with blackened seasoning. Melt butter in hot saute pan, and saute shrimp and crawfish, about 2 minutes per side.
5. 5. 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.
6. 6. Serve with garlic bread.
main courses, pappadeuxs favorite December 28, 2015 22:08
Author Karyn Johnson
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