Bayou la Batre Shrimp

From Recidemia
Jump to: navigation, search

Bayou la Batter Shrimp Mornay

Serving Size : 4

- Wine

  • 2 cn Standard Oysters, Drained

- (10-Ounce)

- margarine, Melted

- Crackers


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.