Seafood Mornay

• 3/4 lb. fresh or frozen shrimp or frozen scallops
• 3/4 c. water
• 1/2 c. dry white wine
• 1/4 tsp. salt
• dash white pepper
• 1/2 c. sliced fresh mushrooms
• 2 Tbsp. chopped onion
• 1 Tbsp. butter
• 4 tsp. all-purpose flour
• 1/2. c. milk
• 1/4 c. shredded Swiss cheese
• 2 Tbsp. snipped parsley
• Hot cooked rice- optional

1. Thaw shellfish if frozen.
2. In saucepan combine water, wine, salt, and pepper.
3. Bring to boil, add fish and mushrooms, boil, cover, simmer about 1 min.
4. Remove fish and mushrooms, boil liquid uncovered till reduced to 1/2 c.
5. In another saucepan cook onion in butter until tender, stir in flour, add fish liquid and milk. Cook until thickened, stir in cheese, remove from heat.
6. Add more salt and pepper if desired.
7. Stir in fish and mushrooms.
8. Spray 2 10 inch casseroles or individual shells or ramkins.
9. Bake uncovered in 375u0b0 oven to heat.
10. Sprinkle with parsley.
11. Serve with rice or toast points.
12. Yield: 2 to 6 servings depending on type of dish.

shrimp, water, white wine, salt, white pepper, mushrooms, onion, butter, allpurpose flour, milk, swiss cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98643 (may not work)