Pappadeaux's Blackened Oyster and Shrimp Fondue

Ingredients

Ingredients

• 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

Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 onion, chopped
• 1 cup shrimp stock or water
• 1/2 cup white wine
• 1 pinch cayenne
• 1 teaspoon salt
• 1 cup whipping cream

Directions

1. 1

   Make sauce and set aside.

2. 2

   **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.

3. 3

   ***Sauce***.

4. 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. 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.