Bayou la Batre Shrimp

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Bayou la Batter Shrimp Mornay

Serving Size  : 4

• 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 MediumSkillet; 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 LightlyGreased Individual Baking Dishes.

Cook Onion in 1/4 Cup Plus 2 Tbs. butter in a Heavy Saucepan OverMedium-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, UntilMixture 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 OverCasseroles. Sprinkle With paprika. Bake, Uncovered, at 350 For 20 to 30Minutes or Until Golden And Thoroughly Heated.

Garnish, if Desired With Chopped Fresh parsley.

Enjoy.

[edit] contributed by :

• World Recipes Y-Group