Pappadeaux Blackened Oyster and Shrimp Fondeaux
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 4
 

Ingredients:

1 Pinch cayenne
1 Pinch cayenne
---Sauce
2 tablespoons butter
2 tablespoons flour
1/4 medium Onion, chopped
1 Cup shrimp stock or water
1/2 Cup white wine
1 teaspoon salt
1 Cup whipping cream
---Main:
4 pounds shrimp, peeled and deveined
4 tablespoons oysters blackened seasonings, to taste
2 tablespoons Melted butter as needed
1 Cup chopped spinach
4 ounces mushrooms, sliced
2 ounces lump crab meat
2 tablespoons chopped green onion
5 ounces Monterey Jack cheese, grated
1 loaf Garlic bread
 

Preparation:

Sauce: 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. Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes. ======================= Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot sauté pan, and sauté 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.