Pappadeaux's Blackened Oyster And Shrimp Fondue

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My husband and i love this dish at the restaurant. This recipe differs slightly from the original but it still very good.

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Steps

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Make sauce and set aside.

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Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.

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Boil shells for 30 minutes.

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Sauce.

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Melt butter in a saucepan.

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Whisk in flour and chopped onion.

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Cook over medium heat until onion is tender.

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Slowly stir in stock and wine.

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Whisk until smooth.

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Add cayenne and salt.

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Simmer 10 minutes.

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Add cream.

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Simmer 5 minutes.

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Remove from heat and set aside.

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Season shrimp and oysters with blackened seasonings.

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Melt butter in hot saute pan , and saute shrimp and oysters , about 2 minutes per side.

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Add spinach , mushrooms , crab and green onion.

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Saute until mushrooms and spinach soften.

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Fold in sauce and bring to a simmer.

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Pour into heatproof dish.

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Top with grated cheese.

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Place under a broiler until cheese melts.

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Use garlic bread as dippers.

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Ingredients

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shrimp, oysters, butter, spinach, mushrooms, lump crabmeat, green onions, monterey jack cheese, garlic bread, flour, onion, shrimp stock, white wine, cayenne, salt, whipping cream