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.

Ingredients

• 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
• Paprika

Directions

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.

Serves 8.