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Blackened Shrimp And Scallop Fondue

Affiliate Disclosure | in Recipes | by | with 21 Comments


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 butter, 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)
  • 1/2 teaspoon unrefined sea salt (or more to taste)
  • 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

Cajun Seasoning

  • 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:

Season shrimp and oysters with blackened seasonings. In a very large sauce pan, melt butter 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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21 Responses to Blackened Shrimp And Scallop Fondue

  1. Cait says:

    This looks to die for! I know my husband would love it too. I’d be all about the cheese and he’d be all about the seafood. And I love your intro stories! I’m curious, are you still a GAPS family, and do you plan to permanently avoid grains, or do you serve the sourdough? When grain-free recipes float around it’s hard to determine sometimes whether it’s a life change or a temporary, healing diet, though I know it could be different for different people.

    • Heather says:

      Hi Cait! We transitioned off GAPS about two years ago. For us, it was just a temporary diet to help boost our gut health :)

  2. Marcia says:

    Look so YUMMY! Thank you for the recipe and sounds like a “tummy” warm dish for fall!

  3. Leah says:

    Hi Heather, Yum! I’ll be making this soon! Is the blackened seasoning the same as the Cajun seasoning? I looked up ingredients for blackened seasoning, and the recipe I saw listed the exact same ingredients as your recipe here for Cajun seasoning.

  4. Melissa says:

    Looks delicious! Do you think you could use blanched almond flour or coconut flour in the sauce? Thank you!

  5. Angelina says:

    Hi Heather! I made this dish last night with only one change, chicken broth instead of wine, and it was, hands-down, one of the most delicious things I’ve ever tasted! In fact, my husband of 17 years declared that it was quite possibly the best dish I had ever made (and I cook a lot of amazing dishes, if I say so myself, haha!)!! Seriously, this is fancy-schmancy restaurant worthy, it’s so decadent. I think this will become a birthday/special occasion dinner in my house (for sure will be making it for my husband’s birthday!)…hey, Veteran’s day is a holiday worthy of a fancy dinner right?! Thank you for creating and sharing it with us!

  6. Jenessa says:

    I made this for our 2nd anniversary dinner. It was delicious. I also used 1 1/4 cup bone broth and 1/4 cup white vinegar (we don’t consume any alcohol). It was so wonderful!! A perfect celebratory meal. Thanks!!

  7. Leah says:

    We finally had a chance to make this for dinner last night and it was amazing!! We reheated some of the leftovers for dinner tonight, with a nice crusty loaf of sourdough from the farmer’s market.

  8. Best Of The Potamus In 2013 | The Mommypotamus | says:

    […] I’ll be winding down the year with this blackened shrimp and scallop fondue, so it’s only fitting to wrap up this list with it. […]

  9. Jodi says:

    Hi…I am interested in cooking this dish as an appertizer for an event I am having. Do you have an estimate on how many people the receipe above should serve?

  10. Marisa says:

    I’m not a wine person at all and I was wondering what kind of dry white wine to put in? I tried Miscast once because that’s all I had in the house . . . BAD idea. Very bad. Yuck.

  11. Marisa says:

    Woops that was supposed to say Moscato

  12. Dee says:

    Looks amazing! Could coconut, almond, tapioca, or potato flour be used as a substitute?

  13. Rebecca says:

    Just made this recipe tonight, and it was DELICIOUS!!!! It was definitely a hit! Will be making this next time we have guests over for dinner 😉 Thank you!!!

  14. Deyna says:

    Curious about where you purchase shrimp. All the stories I hear about the effects of the radiation in the ocean and diseased shrimp from farm raised leaves me scratching my head about what’s safe! Thanks, Heather. I do love fondue and this looks lovely.d

  15. Katy says:

    Recipe lists 8 tbsp butter. How much butter do you use for sauce and how much for the filling?

    • Heather says:

      Hi Katy thanks to your question I discovered a typo. It’s 8 tablespoons butter for the sauce and 2 for the filling. I had the two tablespoons listed as either ghee or coconut oil, when butter should also have been listed as an option.

  16. Paleo Crab Cake Recipe - MommypotamusMommypotamus | says:

    […] his patience has paid off in the form of blackened shrimp and scallop fondue, shrimp bisque, blackened salmon with pineapple salsa, shrimp creole, and now crab […]

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