Recipe - Bayou La Batre Shrimp Mornay

1 One fourth pound Unpeeled large fresh shrimp
One half pound Sea scallops
One half cup Chablis or other dry white
wine
2 cn Standard oysters, drained
(10ounce)
One half cup Dry white vermouth
1 tablespoon Finely chopped onion
One fourth cup Plus 2 tbs. butter or
margarine, melted
One fourth cup All purpose flour
2 cup Milk
2/3 cup Grated parmesan cheese
One half cup Shredded gruyere cheese
One half cup Shredded swiss cheese (2 oz)
One fourth teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Ground nutmeg
One half cup Crushed round buttery
crackers
One fourth cup Butter or margarine, melted
Paprika
Chopped fresh parsley

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 One fourth cup plus 2 tbs. butter
in a heavy saucepan over mediumhigh 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 One fourth 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.

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