Wiley and Janet McCrary made a name for themselves in the BBQ world through catering and competitions in the Atlanta area. It wasn’t until they decided to relocate to Savannah, found a little spot on Whitemarsh Island, that they opened their first restaurant. It’s been a huge hit. Just ask anyone who’s tried it. Outside of the BBQ, I love their Mac ‘n Cheese. My Mama is a collard connoisseur…and she’s a big fan of their collard greens. When I asked Janet for a recipe for our 12 days and she suggested seafood, I thought…yes!!! She says she made this seafood for their wedding reception in 1993. At their wedding, Janet and Wiley each cooked a signature dish. This was hers. I’ve got a feeling you are going to Eat It and Like It.
- 1 lb medium size fresh shrimp
- 1 cup dry white wine
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1 medium onion, thinly sliced
- 1 lb fresh bay scallops
- 3 tablespoons all-purpose flour
- 1 cup half and half
- ½ cup Swiss cheese, shredded
- 2 teaspoon lemon juice
- 1/8 teaspoon white pepper
- ½ lb crabmeat
- 1 4oz can mushrooms, sliced
- 1 cup soft breadcrumbs
- ¼ cup Parmesan cheese, grated
Peel and de-vein shrimp. Set aside.
Combine wine, butter, parsley, salt and onion in a Dutch oven; bring to a boil. Add shrimp and scallops, and cook 3 to 5 minutes. Drain, reserving 2/3 cup liquid.
Melt butter in Dutch oven over low heat; add flour, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Stir in Swiss cheese.
Gradually stir in reserved liquid, lemon juice, and pepper; add shrimp mixture, crab and mushrooms. Spoon into a lightly greased 11 x 7 x 11 inch baking dish.
Cover and refrigerate 8 hours.
Remove baking dish from fridge and let stand at room temperature for an hour. Cover and bake at 350* for 40 minutes.
Combine breadcrumbs and Parmesan cheese, and sprinkle over casserole. Bake an additional 5 minutes.
Sprinkle with paprika. Let stand 10 minutes before serving.