Yield: 8 Servings
|2||Dozen oysters; heated in own liquid; then drained|
|½ pounds||Shrimp; peeled, deveined|
|4 tablespoons||Butter or margarine|
|1 small||Onion; minced|
|1||Clove garlic; mashed|
|½||Lemon; juice of|
|½ cup||Cracker crumbs|
|Grated American cheese|
|Salt & pepper to taste|
|2 tablespoons||All-purpose flour|
|2 drops||Tabasco sauce|
In a heavy saucepan over medium heat, melt butter; add onion and garlic.
Cook until tender. Add shrimp; cook 4 to 5 minutes or until shrimp turn pink. Season with salt and pepper; set aside to cool.
In a bowl, combine drained oysters and shrimp mixture, crabmeat, lemon juice and nutmeg. Salt and pepper to taste; set aside.
Sauce: In a small saucepan, melt butter over low heat; blend in flour.
Gradually add milk, stirring until smooth. Season with salt and Tabasco sauce.
Butter a small baking dish; in alternate layers arrange half combined seafood mixture, then half the cream sauce, cracker crumbs and cheese.
Repeat layers. Bake in a preheated 350 degree oven for 20 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .