Pappadeaux's Blackened Oyster And Shrimp Fondeaux

Recipe Ingredients

4		Shrimp - peeled, deveined
4		Oysters - shucked
		Blackened seasonings - to taste
		Melted butter - as needed
1 cup	146g / 5.1oz	Chopped spinach
4		Mushrooms - sliced
2 oz	56g	Lump crab meat
2 tablespoons	30ml	Chopped green onion
4 oz	113g	Monterey Jack cheese - (to 5) - grated
		Garlic bread - for dipping
		Sauce
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1/4		Onion - chopped
1 cup	237ml	Shrimp stock or water
1/2 cup	118ml	White wine
1		Cayenne
1 teaspoon	5ml	Salt
1 cup	237ml	Whipping cream

Recipe Instructions

Sauce: Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in shrimp stock and wine; whisk until smooth. (Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.) Add cayenne and salt; simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.

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.

This recipe yields 4 servings.

Source:
CopyKat Recipes at http://www.copykat.com

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