Pappadeux's Blackened Oyster and Shrimp Fondeaux

Ingredients

Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1/4 onion (chopped)
• 1 cup shrimp stock or water (see note on how to make shrimp stock)
• 1/2 cup white wine
• 1/8 teaspoon cayenne
• 1 teaspoon salt
• 1 cup whipping cream

Oyster and Shrimp

• 4 shrimp (peeled and deveined)
• 4 oysters
• blackening seasoning (to taste)
• melted butter, to saute
• 1 cup chopped spinach
• 4 mushrooms (sliced)
• 2 ounces crabmeat
• 2 tablespoons chopped green onions
• 4-5 ounces monterey jack cheese (grated)
• garlic bread, for dipping

Directions

1. 1

   Prepare sauce and set aside.

2. 2

   Sauce: Melt butter in a sauce pan, and whisk in flour and chopped onion.

3. 3

   Cook over medium heat until onion is tender.

4. 4

   Slowly stir in stock and wine, whisk until smooth.

5. 5

   Add cayenne pepper and salt.

6. 6

   Simmer 10 minutes, then add whipping cream.

7. 7

   Simmer 5 more minutes and set aside.

8. 8

   *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.

9. 9

   Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.

10. 10

    Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.

11. 11

    Add spinach, mushrooms, crab, and green onions.

12. 12

    Sauté until vegetables are tender.

13. 13

    Fold in sauce and simmer.

14. 14

    Pour into a heat proof dish and sprinkle with cheese.

15. 15

    Place under broiler until cheese melts.

16. 16

    Serve with garlic bread as dippers.