Shrimp Mornay In Shells: The Best Shrimp Mornay In Shells Recipe from Cook'n

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	Shrimp Mornay In Shells

Serves: 12

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   2 10-ounce packages frozen pie crusts
   3 1-ounce packages white sauce mix
   2 1/2 cups milk
   4 teaspoons chicken bouillon
   1/4 teaspoon hot pepper sauce
   8 ounces swiss cheese shredded (about 2 cups)
   1/3 cup parmesan cheese grated
   1/2 cup sherry or dry white wine
   3 cups mushrooms sliced
   1 1/2 cups green onions sliced
   3 tablespoons butter or margarine
   3 10-ounce packages frozen asparagus spears thawed and drained
   3 to 4 6-ounce packages frozen shrimp thawed and drained

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At least 1 1/2 hours or up to 24 hours before serving: Bake pastry shells according to package directions. If making ahead, cool, cover and store in a cool place.

Meanwhile, prepare white sauce mixes according to package directions, using only a total of 2 1/2 cups milk and adding bouillon granules and hot pepper sauce. Remove from heat. Stir in Swiss cheese. Parmesan cheese and sherry. Cover and set aside.

In a 5- to 6-quart Dutch oven over medium heat, saute mushrooms and green onions in butter for 3 to 4 minutes or until wilted. Add asparagus. Increase temperature to medium-high and, stirring occasionally, cook for 6 to 8 minutes or until asparagus is tender.

Stir in shrimp and sauce. Reduce heat to low and cook for 5 minutes or until heated through, stirring occasionally (do not boil). If making ahead, cool, cover and refrigerate.

About 15 minutes before serving: If made ahead, warm patty shells in a preheated 350° oven for 5 minutes and reheat shrimp mixture over low heat about 15 minutes or until heated through, stirring occasionally. Transfer shrimp mixture to a warm chafing dish. Serve over patty shells.

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