Pappadeaux's Blackened Oyster And Shrimp Fondue

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 shrimp, peeled and deveined
• 4 oysters, blackened seasonings to taste
• melted butter, as needed
• 2 cups chopped spinach
• 4 mushrooms, sliced
• 2 ounces lump crabmeat
• 2 tablespoons chopped green onions
• 5 ounces monterey jack cheese, grated
• garlic bread
• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 onion, chopped
• 1 cup shrimp stock or 1 cup water
• 1/2 cup wine
• 1 pinch cayenne
• 1 teaspoon salt
• 1 cup whipping cream

Recipe

• 1 make sauce and set aside.
• 2 **prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. boil shells for 30 minutes.**.
• 3 ***sauce***.
• 4 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.
• 5 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.