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  Recipe Home » SeaFoods » Bayou La Batre Shrimp Mornay
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  Bayou La Batre Shrimp Mornay
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 195
Ingredients:
1 1/4 lb Unpeeled large fresh shrimp
1/2 lb Sea scallops
1/2 cup Chablis or other dry white wine
2 can Standard oysters, drained (10-ounce)
1/2 cup Dry white vermouth
1 tbsp Finely chopped onion
1/4 cup Plus 2 tbs. butter or margarine, melted
1/4 cup All purpose flour
2 cup Milk
2/3 cup Grated parmesan cheese
1/2 cup Shredded gruyere cheese
1/2 cup Shredded swiss cheese (2 oz)
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Ground nutmeg
1/2 cup Crushed round buttery crackers
1/4 cup Butter or margarine, melted
Paprika
Chopped fresh parsley
Instructions:
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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