Bayou la Batre Shrimp

Bayou la Batter Shrimp Mornay

Serving Size : 4

- Wine - (10-Ounce) - margarine, Melted - Crackers
 * 1 1/4 lb          Unpeeled Large Fresh Shrimp
 * 1/2 lb          Sea Scallops
 * 1/2  c            Chablis or Other Dry White
 * 2      cn           Standard Oysters, Drained
 * 1/2  c            Dry white vermouth
 * 1      tb           Finely Chopped Onion
 * 1/4  c            Plus 2 Tbs. butter Or
 * 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
 * 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.

contributed by

 * World Recipes Y-Group