Blackened chicken and shrimp fondue. In this homemade adaptation of my favorite shrimp fondue, I've paired blackened shrimp, sweet scallops, wild mushrooms and tender spinach. Have you ever eaten that wonderful appetizer at Pappadeaux's called the Blackened Oyster and Shrimp fondue? It is very good and quite expensive.

Blackened chicken and shrimp fondue It is a simple dish to make at home. Special thanks to Kenshi for the video tribute. A rich, creamy fondue, of sour cream, cream cheese, and cream of shrimp soup.

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, blackened chicken and shrimp fondue. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Blackened chicken and shrimp fondue is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Blackened chicken and shrimp fondue is something that I've loved my entire life.

In this homemade adaptation of my favorite shrimp fondue, I've paired blackened shrimp, sweet scallops, wild mushrooms and tender spinach. Have you ever eaten that wonderful appetizer at Pappadeaux's called the Blackened Oyster and Shrimp fondue? It is very good and quite expensive.

To begin with this recipe, we have to first prepare a few components. You can cook blackened chicken and shrimp fondue using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Blackened chicken and shrimp fondue:

{Get 2 Tablespoons of blackening season.
{Take 2 Tablespoons of olive oil.
{Take 2 of Chicken breast.
{Make ready 2 dozen of small shrimp (peeled and deveined).
{Prepare 4 slices of bacon (chopped).
{Get 10 ounces of fresh spinach.
{Make ready 4 of fresh mushrooms (sliced).
{Take 2 of whole green onions (chopped).
{Make ready 1 teaspoon of salt.
{Prepare 1 teaspoon of black pepper.
{Prepare 2 cups of Monterey jack cheese.
{Make ready of Sauce:.
{Prepare 4 Tablespoons of butter.
{Take 1 of small onion (minced).
{Prepare 4 Tablespoons of flour.
{Make ready 1/2 cup of shrimp broth or water.
{Get 1/2 cup of white cooking wine.
{Get 1 cup of heavy whipping cream.
{Take 1/4 teaspoon of cayenne pepper.

Great for dunking chunks of fresh French bread-- or topping a bbq'd steak This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore. Blackening is a style of cooking that is most often associated with Cajun cuisine. We served these as shrimp tacos, but you can enjoy them in so many I make a huge salad, blackened shrimp and blackened chicken, fresh. This cajun blackened shrimp recipe is one of the best and my absolute favorite ways to cook shrimp.

Steps to make Blackened chicken and shrimp fondue:

Coat chicken breast and shrimp with olive oil and cover with blackened season. In cast iron on medium heat, cook shrimp on each side, around 1-2 minutes. Cook chicken on each side, around 7-10 minutes. Chop chicken and set aside with shrimp..
Sauce: In saute pan, cook onions with butter until clear. Slowly whisk in flour until well mixed with butter and onions. Add broth, white wine, and cayenne pepper. Reduce heat and simmer for 10 minutes. Add whipping cream and simmer another 5 minutes. Set sauce aside..
Cook bacon in cast iron skillet. Add spinach, mushrooms, salt and black pepper and cook until soft, around 10 minutes. Remove any excess water if necessary..
Add chicken and shrimp to mixture in cast iron skillet. Fold sauce and green onions into mixture. Cover with Monterey jack cheese and broil until brown, 5-10 minutes. Serve with garlic toast..

The spice mixture sticks to the shrimp and gives it a crusty outside that is loaded with flavor. Chicken, Andouille and Shrimp Jambalaya popular Spanish and French food ready to eat on wooden table. Spicy nashville hot chicken sandwich with coleslaw and pickles. Blackened shrimp is spicy shrimp that's been brushed or dipped in butter, thoroughly seasoned in piquant blackening seasoning, then seared over high heat, usually in a cast iron pan, until it develops its telltale dark crust. The crust forms from the darkening of the seasonings while being cooked in.

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