Pappadeaux'S Blackened Oyster And Shrimp Fondue

• 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 1 cup water
• 1/2 cup white wine
• 1 pinch cayenne
• 1 teaspoon salt
• 1 cup whipping cream

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.

ingredients, shrimp, oysters, butter, chopped spinach, mushrooms, lump crabmeat, green onions, cheese, garlic bread, sauce, butter, flour, onion, shrimp, white wine, cayenne, salt, whipping cream

Taken from www.food.com/recipe/pappadeauxs-blackened-oyster-and-shrimp-fondue-293047 (may not work)