Bayou la Batre Shrimp Mornay

* Exported from MasterCook *

Bayou la Batre Shrimp Mornay

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb Unpeeled large fresh shrimp
1/2 lb Sea scallops
1/2 c Chablis or other dry white
- wine
2 cn Standard oysters, drained
- (10-ounce)
1/2 c Dry white vermouth
1 tb Finely chopped onion
1/4 c Plus 2 tbs. butter or
- margarine, melted
1/4 c All purpose flour
2 c Milk
2/3 c Grated parmesan cheese
1/2 c Shredded gruyere cheese
1/2 c Shredded swiss cheese (2 oz)
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground nutmeg
1/2 c Crushed round buttery
- crackers
1/4 c Butter or margarine, melted
Paprika
Chopped fresh parsley

Peel and devein shrimp. Combine shrimp, scallops, and wine in a medium
skillet; bring to a boil. Reduce heat, and simmer 3 minutes; drain well.
Set shrimp and scallops aside.
Repeat procedure with oysters and vermouth.
Combine shrimp, scallops, and oysters, and spoon evenly into 4 lightly
greased individual baking dishes.
Cook onion in 1/4 cup plus 2 tbs. butter in a heavy saucepan over
medium-high heat, stirring constantly, until tender. Reduce heat to low;
add flour; stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until
mixture is thickened and bubbly. Add cheeses, salt, pepper, and nutmeg,
stirring until cheeses melt. Spoon sauce evenly over seafood mixture.
Combine cracker crumbs and 1/4 cup melted butter; sprinkle evenly over
casseroles. Sprinkle with paprika. Bake, uncovered, at 350 for 20 to 30
minutes or until golden and thoroughly heated.
Garnish, if desired with chopped fresh parsley.



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