Bayou la Batre Shrimp

Bayou la Batter Shrimp Mornay
Serving Size : 4
* 1 1/4 lb Unpeeled Large Fresh Shrimp
* 1/2 lb Sea Scallops
* 1/2 c Chablis or Other Dry White
- Wine
* 2 cn Standard Oysters, Drained
- (10-Ounce)
* 1/2 c Dry white vermouth
* 1 tb Finely Chopped Onion
* 1/4 c Plus 2 Tbs. butter Or
- margarine, Melted
* 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
- Crackers
* 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
Category:Chablis Recipes
Category:Cheese Recipes
Category:Dry vermouth Recipes
Category:Gruyère Recipes
Category:Parmesan cheese Recipes
Category:Scallops Recipes
Category:Shrimp Recipes
Category:Swiss cheese Recipes