| Seafood Fondeaux |
| 1 recipe sauce 4 Large Shrimp 4 Large Oysters Blackebed Seasining to Taste Melted Butter as needed 1 C chopped spinich |
| 4 Mushroons, Portabellos, sliced 2 oz Lump Crabment 2 T Chopped grn onion 5 oz Monterey Jack cheese, shreded Garlic bread |
| Make sauce and set aside. Season shrimp and oysters with blackened seasonings. Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinich, mushrooms crab and green onions. Saute until mushrooms and spinich are softened. Fold in sauce and bring to a simmer. Pour into heat proof dish; top w. grated sheese. Place under a broiler until cheese melts. Use garlic bread as dippers. Makes 4 serving of appetizers, or 2 servings This is good with dirty rice. |
| 2 t ea, Butter & Flour 1/4 Onion, chopped 1 C Shrimp stock/water 1 C Whipping cream |
| 1/2 C White Wine pinch of cayenne 1 t Salt |
| Sauce |
| Melt butter in a sauce pan; brown onion, remove, brown flour, slowly stir in wine, then stock, whisk until smooth. Add onions back in, and cayenne and salt; simmer 10 minutes. Add in cream, simmer, not boil, for 5 minutes. Remove from heat and set aside. Use as directed above. |