• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bayou la Batre Shrimp Mornay

  • Recipe Submitted by on

Category: Shellfish, Seafood

 Ingredients List

  • 1 1/4 lb Unpeeled large fresh shrimp
  • 1/2 lb Sea scallops
  • 1/2 c Chablis or other dry white
  • - wine
  • 2 cn Standard oysters, drained
  • - (10-ounce)
  • 1/2 c Dry white vermouth
  • 1 tb Finely chopped onion
  • 1/4 c Plus 2 tbs. butter or
  • - margarine, melted
  • 1/4 c All purpose flour
  • 2 c Milk
  • 2/3 c Grated parmesan cheese
  • 1/2 c Shredded gruyere cheese
  • 1/2 c Shredded swiss cheese (2 oz)
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/8 ts Ground nutmeg
  • 1/2 c Crushed round buttery
  • - crackers
  • 1/4 c 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 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?