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Bayou La Batre Shrimp Mornay

Serves: 4 people

Recipe Ingredients

1 1/4 lbs 567g / 20ozUnpeeled large fresh shrimp
1/2 lb 227g / 8ozSea scallops
1/2 cup 118mlChablis or other dry white - wine
2   Standard oysters - drained
1/2 cup 118mlDry white vermouth
1 tablespoon 15mlFinely chopped onion
1/4 cup 49g / 1.7ozPlus 2 tbs. Butter or - margarine, melted
1/4 cup 15g / 0.5ozAll purpose flour
2 cups 474mlMilk
2/3 cup 97g / 3.4ozGrated parmesan cheese
1/2 cup 73g / 2.6ozShredded gruyere cheese
1/2 cup 73g / 2.6ozShredded Swiss cheese - (2 oz)
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlPepper
1/8 teaspoon 0.6mlGround nutmeg
1/2 cup 99g / 3.5ozCrushed round buttery - crackers
1/4 cup 49g / 1.7ozButter or margarine - melted
  Chopped fresh parsley

Recipe 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 350F for 20 to 30 minutes or until golden and thoroughly heated. Garnish, if desired with chopped fresh parsley.

Cooking Light, May/June 1993, page 90


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