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 my my then-boyfriend-now-husband’s best friend it was me wearing the button down Oxford and red paisley slip knot.
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 server shift.
These days I can’t say I miss that tie, but oh how I still love shrimp 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 my favorite shrimp fondue, 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 Fondue Recipe
Equipment
- tablespoon
- fork
- slotted spoon
- heatproof dish
- oven / broiler
Ingredients
For the sauce/base:
- 8 tbsp butter
- 6 tbsp flour (sprouted flour and gluten-free cassava flour work pretty well. The sauce is thicker with the cassava so it won't simmer like the original version when heated on low, but it will work)
- 1 ½ cups white or yellow onion (diced)
- 1 ½ cups organic white wine
- 1 tsp unrefined sea salt
- 1.5 cups cream
Add-ins:
- 2 tbsp butter (you can sub grass-fed ghee or coconut oil)
- 1 lb shrimp (peeled and deveined)
- 12 oz mini scallops (or chopped lobster/crawfish tail meat)
- 2 tbsp garlic (minced)
- 1 tbsp Cajun seasoning (see recipe below)
- 2 cups mushrooms (sliced)
- ½ cup diced green onions
- 2 cups spinach leaves (tightly packed)
- 8-16 oz monterey jack or cheddar cheese
- gluten free boule bread (for dipping)
Cajun Seasoning:
- 2 ¼ tsp paprika
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp ground dried thyme
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper (optional)
- ½ tsp dried basil
- ½ tsp dried oregano
Instructions
To make the sauce:
- Melt 8 tablespoons 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 for another five minutes. Remove the pan from heat and set aside.
To make the filling:
- Season shrimp and oysters with seasonings. In a very large sauce pan, melt 2 tablespoons 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 scoop up everything in the pan with a slotted spoon and fold it in the sauce. If needed warm up the sauce, then pour it into heatproof dish, top with grated cheese, and place under a broiler until cheese melts. Stir the cheese in and add additional salt if desired. Serve with crusty sourdough bread for dipping.
Notes
Tried this recipe? Nutrition
More Delicious Seafood Recipes
Scallop Rolls With Chipotle Sauce – The mild sweetness of scallops pairs perfectly with the smokey finish of chipotle peppers and rice (or cauliflower rice).
Zesty Shrimp Creole – Make it dairy-free by substituting coconut oil or sustainably harvested palm oil for butter.
Mediterranean Zucchini Pasta –The mild flavor of the zucchini noodles in this recipe really makes the basil, sundried tomatoes and parmesan flavors pop. It’s so easy, satisfying and delicious! Also, if your kids are like mine they’ll love making the noodles, which means that step pretty much takes care of itself.
Paleo Crab Cakes – Seasoned with lemon zest and bright, fresh herbs, my kids love these crab cakes served over lettuce with homemade tartar sauce on the side.
Blackened Shrimp & Scallop Fondue – This is one of my ALL TIME FAVORITE RECIPES. Blackened shrimp, sweet scallops, wild mushrooms and tender spinach are folded into a white wine cream sauce and topped with melty cheese.
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.
Hi Cait! We transitioned off GAPS about two years ago. For us, it was just a temporary diet to help boost our gut health 🙂
Look so YUMMY! Thank you for the recipe and sounds like a “tummy” warm dish for fall!
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.
Yes it is! I’ll change the post so that it is less confusing – thanks for your question! 🙂
Looks delicious! Do you think you could use blanched almond flour or coconut flour in the sauce? Thank you!
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!
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!!
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.
Yay! So glad you liked it, Leah. Good to see you, by the way 🙂
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?
Hi Jodi, I”m not sure exactly. Maybe 4-6?
It makes a lot. I would say 10 people
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.
I use mascoto barefoot wine in mine because that’s all I had and it was delicious
I’m so glad you liked it!
Woops that was supposed to say Moscato
Looks amazing! Could coconut, almond, tapioca, or potato flour be used as a substitute?
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!!!
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
Recipe lists 8 tbsp butter. How much butter do you use for sauce and how much for the filling?
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.
The mushrooms in the photo look like shiitakes…which type do you recommend for this dish?
I typically use crimini or shiitake 🙂
I can eat hard cow cheese, but not the creame. Any suggestions? Would goat yoghurt or goat cheese work, or maybe just make more of the bechamel with chicken broth and wine? I’m thinking coconut milk would change the outcome too much.