Bayou la batre shrimp mornay

4 servings

Ingredients

Quantity Ingredient
1¼ pounds Unpeeled large fresh shrimp
½ pounds Sea scallops
½ cup Chablis or other dry white wine
2 cans Standard oysters, drained (10-ounce)
½ cup Dry white vermouth
1 tablespoon Finely chopped onion
¼ cup Plus 2 tbs. butter or margarine, melted
¼ cup All purpose flour
2 cups Milk
⅔ cup Grated parmesan cheese
½ cup Shredded gruyere cheese
½ cup Shredded swiss cheese (2 oz)
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Ground nutmeg
½ cup Crushed round buttery crackers
¼ cup Butter or margarine, melted
Paprika
Chopped fresh parsley

Directions

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 ¼ 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 ¼ 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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