Pappadeaux's Blackened Oyster and Shrimp Fondue

• Ingredients
• shrimp, peeled and deveined↗4
• oysters, blackened seasonings to taste↗4
• melted butter, as needed
• cups chopped spinach2
• mushrooms, sliced↗4
• ounces lump crabmeat↗2
• tablespoons chopped green onions2
• ounces monterey jack cheese, grated↗5
• garlic bread
• Sauce
• tablespoons butter↗2
• tablespoons flour↗2
• onion, chopped↗1⁄4
• cup shrimp stock or 1 cup water↗1
• cup white wine↗1⁄2
• pinch cayenne↗1
• teaspoon salt↗1
• cup whipping cream↗1

Step-by-step instructions

1. 1

   Make sauce and set aside.

2. 2

   **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.

3. 3

   ***Sauce***.

4. 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. 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.