Bayou La Batre Shrimp Mornay

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Unpeeled large fresh shrimp
1/2 lb	227g / 8oz	Sea scallops
1/2 cup	118ml	Chablis or other dry white - wine
2		Standard oysters - drained
		(10-ounce)
1/2 cup	118ml	Dry white vermouth
1 tablespoon	15ml	Finely chopped onion
1/4 cup	49g / 1.7oz	Plus 2 tbs. Butter or - margarine, melted
1/4 cup	15g / 0.5oz	All purpose flour
2 cups	474ml	Milk
2/3 cup	97g / 3.4oz	Grated parmesan cheese
1/2 cup	73g / 2.6oz	Shredded gruyere cheese
1/2 cup	73g / 2.6oz	Shredded Swiss cheese - (2 oz)
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Ground nutmeg
1/2 cup	99g / 3.5oz	Crushed round buttery - crackers
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Paprika
		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.

Source:
Cooking Light, May/June 1993, page 90

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