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Bayou la Batre Shrimp Mornay

Make Bayou la Batre Shrimp Mornay at home with Unpeeled Large Fresh Shrimp, Sea Scallops, Chablis Or Other Dry White Wine, Standard Oysters Drained, and Dry White Vermouth. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 lb
• 1/2 lb
• 1/2 cup
• 2 can
• 1/2 cup
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 2 cup
• 2/3 cup
• 1/2 cup
• 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 1/4 cup
• Paprika
• Fresh Parsley

Method (preview)

1. 1

   Peel and devein shrimp.

2. 2

   Combine shrimp, scallops, and wine in a medium skillet; bring to a boil.

3. 3

   Reduce heat, and simmer 3 minutes; drain well.

4. 4

   Set shrimp and scallops aside. Repeat procedure with oysters and vermouth.

5. 5

   Combine shrimp, scallops, and oysters, and spoon evenly into 4 lightly greased individual baking dishes.

6. 6

   Cook onion in 1/4 cup plus 2 tbs. butter in a heavy saucepan over medium-high heat, stirring constantly, until tender.

7. 7

   Reduce heat to low; add flour; stirring until smooth.

8. 8

   Cook 1 minute, stirring constantly.

9. 9

   Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

10. 10

    Add cheeses, salt, pepper, and nutmeg, stirring until cheeses melt.

11. 11

    Spoon sauce evenly over seafood mixture.

12. 12

    Combine cracker crumbs and 1/4 cup melted butter; sprinkle evenly over casseroles.

13. 13

    Sprinkle with paprika.

14. 14

    Bake, uncovered, at 350 for 20 to 30 minutes or until golden and thoroughly heated.

15. 15

    Garnish, if desired with chopped fresh parsley.

16. 16

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini