Bayou la Batre Shrimp Mornay
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
shrimp
unpeeled, large, fresh |
|
| ½ | pound |
sea scallops
|
|
| ½ | cup |
white wine
or other white wine, dry, chablis |
*
|
| 2 | cans |
oysters
drained, standard (10ounce) |
*
|
| ½ | cup |
vermouth
dry white |
* |
| 1 | tablespoon |
onions
finely chopped |
|
| ¼ | cup |
butter
or margarine, melted |
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| ⅔ | cup |
Parmesan cheese
grated |
|
| ½ | cup |
gruyere cheese
shredded |
|
| ½ | cup |
swiss cheese
shredded |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ½ | cup |
crackers
crushed round buttery |
*
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
shrimp
unpeeled, large, fresh |
|
| 226.8 | g |
sea scallops
|
|
| 118 | ml |
white wine
or other white wine, dry, chablis |
*
|
| 2 | cans |
oysters
drained, standard (10ounce) |
*
|
| 118 | ml |
vermouth
dry white |
* |
| 15 | ml |
onions
finely chopped |
|
| 59 | ml |
butter
or margarine, melted |
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 158 | ml |
Parmesan cheese
grated |
|
| 118 | ml |
gruyere cheese
shredded |
|
| 118 | ml |
swiss cheese
shredded |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 118 | ml |
crackers
crushed round buttery |
*
|
| 59 | ml |
butter
or margarine, melted |
|
| 1 | x |
paprika
|
*
|
| 1 | x |
parsley leaves
chopped fresh |
*
|
Directions
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 dish es.
Cook onion in ¼ cup plus 2 tablespoons 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 ¼ cup melted butter; sprinkle evenly over casseroles.
Sprinkle with paprika.
Bake, uncovered, at 350℉ (180℃) for 20 to 30 minutes or until golden and thoroughly heated.
Garnish, if desired with chopped fresh parsley.
