I Guess I Thought He’d Be Wearing The Tie
You know, since he was the guy and all, but on the day I was formally introduced to Daniel’s bestie as “THE girl” it was me in the button down Oxford and red paisley slip knot.
Wait, I’m pretty sure Daniel has never said “bestie” in his life. Well, let’s just pretend mmmkay? I had to wear the tie after all! The three of us chatted in front of the lobster tank, then I scuttled away to the kitchen to scarf down Pappadeaux’s famous Blackened Oyster & Shrimp fondue before my next shift.
These days I can’t say I miss that tie, but oh how I still love the fondue! (And, of course, the man who was totally confused over my embarrassment about my unflattering uniform. In his mind I was beautiful!)
In this homemade adaptation of what is hands down my favorite dish from those days, I’ve paired blackened shrimp, sweet scallops, wild mushrooms and tender spinach. Everything is folded into a white wine cream sauce, then topped with melty cheese. Yummo!
Serve with crusty sourdough bread for dipping. Bon Appetit!
Blackened Shrimp & Scallop Fondue
For the sauce/base:
- 8 tablespoons butter
- 6 tablespoons flour (I use sprouted flour)
- 1.5 cups white or yellow onion, diced
- 1.5 cups organic white wine
- 1 teaspoon unrefined sea salt
- 1.5 cups cream
- 2 tablespoons grass-fed ghee or coconut oil
- 1 pound peeled and deveined shrimp
- 12 oz (weighed) mini scallops, or chopped lobster/crawfish tail meat
- 2 tablespoons minced garlic
- 1 tablespoon Cajun seasoning (see recipe below)
- 2 teaspoons unrefined sea salt
- 2 cups mushrooms, sliced
- ½ cup diced green onions
- 2 cups spinach leaves, tightly packed
- 8-16 oz monterey jack or cheddar cheese
- Crusty sourdough bread for dipping
- 2 ¼ teaspoons paprika
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons ground dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
To make the sauce:
Melt butter in a saucepan. Whisk in flour and chopped onion – saute for 1-2 minutes. Slowly stir in wine and whisk until smooth. Add salt and allow to simmer on low heat for 7-10 minutes. Add cream and allow to simmer 5 for another five minutes. Remove the pan from heat and set aside.
To make the filling:
In a very large sauce pan, season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in a very large sauce pan over medium/high heat. Turn the temp down to medium and add shrimp, scallops and cajun seasoning. Saute for about 4-5 minutes, then add spinach, mushrooms, garlic, green onion and salt. Saute until mushrooms and spinach soften, then fold in sauce and bring to a simmer for 1-2 minutes. Pour into heatproof dish, top with grated cheese, and place under a broiler until cheese melts. Serve with crusty sourdough bread for dipping.
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