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