1 1/4 lb unpeeled large fresh shrimp
1/2 lb sea scallops
1/2 cup chablis or other dry white wine
2 can standard oysters, drained (10-ounc, e)
1/2 cup dry white vermouth
1 tbsp finely chopped onion
1/4 cup plus 2 tbs. butter or margarine, m, elted
1/4 cup all purpose flour
2 cup milk
2/3 cup grated parmesan cheese
1/2 cup shredded gruyere cheese
1/2 cup shredded swiss cheese (2 oz)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 cup crushed round buttery crackers
1/4 cup butter or margarine, melted
1 paprika
1 chopped fresh parsley
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 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.
Servings: 4 servings
Bayou La Batre Shrimp Mornay Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, in fact as far as early Egypt, and possibly even further. However, mostly, these ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also informs us how the Roman cooks used many different herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. Moving on, we have two books which were published in the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the curry that is served today, but instead accounts of the types of food on the menus of the rich people of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on food, the majority of which are now in private cookery archives. When we get to the twentieth century, cooking books are in great demand, as a result of increased literacy, people having more leisure time and having more disposable income. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Bayou La Batre Shrimp Mornay recipe.
