Oysters Bienville

Ingredients

1 lb. small shrimp (50 count), peeled, rinsed, and chopped coarsely
1 stick butter
1 rib celery, chopped coarsely
1 large, ripe red bell pepper, seeds and membrane removed, chopped coarsely
8 oz. small white mushrooms, chopped coarsely
1/4 cup dry sherry
4 strips lean bacon, fried crisp, crumbled
2 green onions, sliced finely
1 cup of oyster water (or as much as you can get, plus enough water to make a cup)
1/2 cup flour
2/3 cup warm milk
2 egg yolks
2/3 cup finely shredded mozzarella cheese
1 cup bread crumbs
1 tsp. salt-free Creole seasoning
1/4 tsp. salt
1/4 cup grated Parmesan cheese
4 dozen large oysters, well drained

1
Heat 1 tsp. of the butter in a skillet until it bubbles. Sauté the chopped shrimp until it turns pink. Remove and set aside.
2
Add 2 Tbs. butter to the pan and heat until it bubbles. Add the celery, bell pepper, and mushrooms. Sauté until they get tender. Add the sherry and bring to a boil for about one minute.
3
Add the shrimp, bacon, and green onions. Cook for another minute, then add the oyster water. Bring it to a boil and cook for about two minutes. The sauce should be wet but not sloshy. Remove from heat.
4
Heat the remaining butter over medium-low heat in a saucepan. Stir in the flour to make a blond roux. When you see the first hints of browning, remove from the heat and whisk in the hot milk to form a béchamel. (It will have the texture of mashed potatoes.)
5
Add the egg yolks to the béchamel, stirring quickly to combine it before the eggs have a chance to set. Whisk the mozzarella slowly into the béchamel.
6
Add the béchamel to the pan with the shrimp mixture. Stir to into combine completely.
7
Combine the Creole seasoning, salt, bread crumbs, and cheeses. Blend two-thirds of this mixture into the sauce.
8
Cover the bottom of a shallow baking dish with oysters, leaving just a little space between them. Top with the Bienville sauce. Sprinkle the top with the remaining bread crumb mixture. Bake in a preheated 450-degree oven for about 15-20 minutes (depending on the size of the baking dish). The dish is done when it's bubbling and the top is browned.