PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX

4 shrimp, peeled and deveined
4 oysters blackened seasonings, to taste
Melted butter as needed
1 C. chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 T. chopped green onion
4 to 5 oz. Monterey Jack cheese, grated
Garlic bread

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. Makes 4 servings.

Sauce
2 T. butter
2 T. flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine Pinch of cayenne
1 tsp. salt
1 C. whipping cream

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.

Yields 4 servings