Prep 0 mins
Cook 30 mins
my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.
- 4 shrimp, peeled and deveined
- 4 oysters, blackened seasonings to taste
- melted butter, as needed
- 2 cups chopped spinach
- 4 mushrooms, sliced
- 2 ounces lump crabmeat
- 2 tablespoons chopped green onions
- 5 ounces monterey jack cheese, grated
- garlic bread
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄4 onion, chopped
- 1 cup shrimp stock or 1 cup water
- 1⁄2 cup white wine
- 1 pinch cayenne
- 1 teaspoon salt
- 1 cup whipping cream
- Make sauce and set aside.
- **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
- 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.
- 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.
really good. I too used crawfish tails, but I think any seafood would be great!
This is so good. I did change it a bit, substituting crawfish tails for the oysters, but it was amazing! Another thing I used this for was as a toping over fish. Just omitted the cheese and this also was a huge hit with the family!