Bayou la Batre Shrimp Mornay
Submitted by ksch
Gulf Coast shrimp Mornay with scallops and oysters in a rich three-cheese sauce topped with buttery cracker crumbs. Named for Alabama’s shrimping capital, this is Southern seafood luxury at its finest.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minNamed for the tiny shrimping village on Alabama’s Gulf Coast, this dish is pure Southern seafood indulgence.
Shrimp, sea scallops, and oysters each get poached separately in wine and vermouth to keep their flavors distinct, then nestle together in individual baking dishes.
The Mornay sauce is the real star: a velvety roux enriched with Parmesan, Gruyere, and Swiss cheese, kissed with nutmeg, poured generously over the seafood.
Buttery cracker crumbs and a dusting of paprika on top bake to a golden, crunchy crust.
This is the kind of dish you serve when you want to leave an impression.
Chef Tips
- Poach each type of seafood separately so nothing overcooks; shrimp and scallops in wine, oysters in vermouth
- Stir the cheese sauce constantly over low heat after adding the cheeses to prevent it from breaking or going grainy
- Individual baking dishes make the prettiest presentation, but a single casserole dish works for a family-style spread
- Rich buttery round crackers (like Ritz) are the classic choice for the crumb topping
Ingredients
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.
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