Jumbo's Grill

Chef Richard Hicks
Brian Harsany, Manager
San Roc Cay
Orange Beach, AL
251-981-8889


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Shrimp and Crab Broil with Mornay Sauce
Tropical Cheesecake

Shrimp and Crab Broil with Mornay Sauce

  • 1 slice French bread, 1/2” thick
  • 2 slices tomatoes, 3/8” thick
  • 3 oz. shrimp pieces, cooked
  • 1 oz. crab claw meat
  • 3 oz. Mornay sauce, hot
  • 1 Tbsp. parsley, chopped fine

Butter both sides of the French bread with butter to coat lightly and place on a griddle. Brown lightly on both sides. While the first side of bread is browning, place tomato slices on the griddle to heat through. Turn the bread over and place tomato slices on browned side of bread. Keep on griddle to lightly brown second side of bread. Mound the shrimp on top of the tomato slices and place the crabmeat on top of the shrimp. When the bread is lightly browned, carefully remove the sandwich from the griddle and place diagonally on dinner plate. Place the plate under the broiler to be sure the seafood is hot. Remove the plate and transfer the sandwich to a platter. Carefully ladle the Mornay sauce over the sandwich to cover the seafood. Garnish with parsley. 1 serving.

Mornay Sauce:

  • 1 lb. butter
  • 2 1/4 cups all purpose flour
  • 3 Tbsp. kosher salt
  • 1 Tbsp. white pepper
  • 2 tsp. Tabasco sauce
  • 1 lb. American cheese
  • 1 lb. Swiss cheese
  • 1 lb. Parmesan cheese
  • 1/4 cup worcestershire sauce
  • 1 1/2 gal. whole milk

Place butter in saucepan, allow to melt. DO NOT BROWN. Add flour to melted butter and stir to make a roux. Cook roux over low heat for three minutes. Add milk slowly, in several small additions, whipping milk in after each to make a smooth sauce. With last amount of milk, add seasonings. Bring sauce to a full boil, stirring constantly during milk heat-up. Add cheeses and Worcestershire to sauce and whip until cheese is completely melted. Strain sauce, if necessary, and store in a covered container in refrigerator until needed. Yields 2 gal.

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Tropical Cheesecake

  • 1 1/2 lb. cream cheese
  • 1 1/2 cups cottage cheese
  • 5 oz. cream of coconut
  • 2 eggs
  • 1 cup graham cracker crumbs
  • 1/3 cup clarified butter
  • 1 cup granulated sugar

Combine both cheeses in a food processor. Add sugar, cream of coconut and continue whipping. Add eggs and whip until “velvety.” Pour mixture over crust into spring form pan, cover with foil. Place in a 250 degree oven for one hour. After one hour, turn, bake another hour. After second hour, turn oven off and let stand for one hour. To serve, garnish with tropical fruits cut into chunks such as pineapple, mango, and kiwi. Yields 1 pie.

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