Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
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

Main:
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

Preparation:

Sauce: 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. ======================= 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.