Recipe: Pappadeaux Blackened Oyster and Shrimp Fondeaux

Before I moved, I lived in the Chicagoland area all my life and love Papadeaux - although I originally went to the one in Texas while travelling. Found this recipe on another website. Although I don't remember oysters being in it, the rest of the ingredients sound right. Enjoy!

Pappadeaux Blackened Oyster and Shrimp Fondeaux
Source: Dallas Morning News
Servings: 4

Sauce (recipe follows)
4 shrimp, peeled and deveined
4 oysters
Blackened seasonings to taste
Melted butter as needed
1 cup chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 Tbsp. 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 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.

Sauce
2 Tbsp. butter
2 Tbsp. flour
1/4 onion, chopped
1 cup shrimp stock* or water
1/2 cup white wine
Pinch of cayenne
1 tsp. salt
1 cup 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.