Bayou la Batre Shrimp Mornay

60 minutes Prep: 30 minutes Cook: 30 minutes

619 calories per serving view nutrition facts

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1 1/4	pounds	shrimp	unpeeled, large, fresh
1/2	pound	sea scallops
1/2	cup	white wine	or other white wine, dry, chablis
2	cans	oysters	drained, standard (10ounce)
1/2	cup	vermouth	dry white
1	tablespoon	onion	finely chopped
1/4	cup	butter	or margarine, melted
2	tablespoons	butter	or margarine, melted
1/4	cup	flour, all-purpose
2	cups	milk
2/3	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	cup	gruyere cheese	shredded
1/2	cup	swiss cheese	shredded
1/4	teaspoon	salt
1/4	teaspoon	black pepper
1/8	teaspoon	nutmeg	ground
1/2	cup	crackers	crushed round buttery
1/4	cup	butter	or margarine, melted
1	x	paprika
1	x	parsley leaves	chopped fresh

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 1/4 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 1/4 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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Serving Size 384g

Amount per Serving

Calories 619 56% of calories from fat