Ingredients:
 | 3 Tbs Butter, divided |
| 2 Tbs all purpose Flour |
| 1/4 Onion, chopped |
| 1 Cup Shrimp stock or Water |
| 1/2 Cup White Wine |
| Pinch of Cayenne Pepper |
| 1 Tsp Salt |
| 1 Cup Heavy Cream |
| 4 Shrimp, peeled & deveined |
| 4 Oysters, shucked |
| Blackening Seasoning |
| 1 Cup Fresh Spinach, chopped |
| 4 Mushrooms, sliced |
| 2 Oz Lump Crabmeat |
| 2 Tbs Green Onions, chopped |
| 4 Oz Monterrey Jack cheese, grated |
Prepares 4 servings
Preparation time: 25minutes
Cook time: 35 minutes
| Combine butter, flour and onion and cook over medium heat until onions are tender. |
| Slowly stir in stock or water & white wine, whisking until smooth. |
| Add cayenne pepper and salt, and simmer for 10 minutes. |
| Add cream and simmer for 3 minutes more, remove from heat and set aside. |
| Season shrimp and oysters with blackened seasoning. |
| Melt a Tbs of butter in saute pan, then saute shrimp & oysters in the butter. (2 minutes per side) |
| Add spinach, mushrooms, crabmeat and red onions. Saute until mushrooms and spinach soften. (2 minutes) |
| Fold in reserved cream sauce and bring to a simmer. |
| Pour mixture into a heat proof dish and top with grated cheese. |
| Place under broiler until cheese melts. |
| Serve with Garlic Bread |