|09-19-2013, 05:37 PM||#1|
Very Gabby LCF Member!!!
Join Date: Mar 2010
Start Date: March 2010
Pappadeaux Shrimp and Crawfish Fondeaux - LC Recipe?
Anyone have a LC version of this awesome dish?
Ate there for the first time today and had a few spoons. Didn't want to have too much of it since I wasn't sure of the carb count.
Also the dish I had for lunch was deelish! Kudos to them for having spaghetti squash on the menu. I had the Tilapia Lafayette and it honestly was the best LC dish I've had eating out. Grilled Tilapia topped with lump crabmeat and shrimp,tomato,caperss, and basil in buerre blanc sauce served with spaghetti squah. My appetizer was their New Orleans Campechana. Lovely shrimp,chunky avocado & pico de gallo in spicy cocktail sauce. ( Very little cocktail sauce, just enough to add a bit of kick to it) If you like seafood, this place is low carb friendly. They have a bacon wrapped stuffed shrimp dish - stuffed with monterey jack cheese and jalapenos that would be ideal for low carbers. Worth checking if there is a location in your town.
But anyoo, that Fondeaux was deelish,but I need a LC version
Last edited by tulipsandroses; 09-19-2013 at 05:39 PM..
|09-19-2013, 06:43 PM||#2|
Very Gabby LCF Member!!!
Join Date: Jul 2011
Location: Central Texas
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Googling I found this. Seems like you could just sub in crawfish for the oysters and make a low-carb garlic bread. You could thicken sauce with xanthan or gluc instead of the flour used.
Pappadeaux Blackened Oyster and Shrimp Fondeaux
February 2, 2009
This recipe was spotted in the Dallas Morning News. This is our favorite recipe from Pappadeaux.
Recipe Type: Appetizer Recipes, Copycat Restaurant Recipes
Prep time: 10 minutes
Cook time: 50 minutes
Enjoy this favorite appetizer from Pappadeaux.
4 shrimp, peeled and deveined
Blackened seasonings to taste
Melted butter as needed
1 cup chopped spinach
4 mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
4 to 5 ounces Monterey Jack cheese, grated
2 tablespoons butter
2 tablespoons flour
1/4 onion, chopped
1 cup shrimp stock or water
1/2 cup white wine
Pinch of cayenne
1 teaspoon salt
1 cup whipping cream
Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. 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.
Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. 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. Use garlic bread
as dippers. Makes 4 servings.
My recipe website: http://buttoni.wordpress.com/
|09-21-2013, 07:56 AM||#4|
Way too much time on my hands!
Join Date: Jun 2002
Location: Spring, TX
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
I assumed that it was already pretty low carb. Last time I ate there I ordered some sort of fish and an order of the Fondeaux and I smothered my fish with it. Boy, was that yummy. I also found a copycat recipe online but never tried making it. Too many expensive ingredients. For me it's one of those dishes that I'll just enjoy out and not attempt to make at home.