Located in downtown Bessemer, The Bright Star Restaurant has been serving seafood and steaks in the same location since 1907, when Bessemer was a booming steel town. True to its heritage, the tasteful décor is that of a Victorian parlor with chandeliers and white table cloths. The food is among the best to be found anywhere in greater Birmingham. They specialize in steaks and fresh grilled or fried fish. The service is excellent.
They were gracious enough to share their recipe. Enjoy!
Ingredients
2 lbs Steamed Red Snapper
1 lb Steamed Shrimp 90-110 count
1 cup of Grated Parmesean Cheese
1/2 cup of white cooking wine
6 large eggs
1 tsp granulated garlic (to taste)
1 tsp Greek Seasoning (to taste)
1 lb Margaring
1 1/2 cup Flour
24 oz. Sweet Milk
Parmesean Cheese
Mix first seven ingredients in a large mixing bowl. Set Aside. Melt the margarine in large pot over medium high heat. Once the margarine is melted add the flour to the pot and stir until smooth.
Next add sweek milk and bring mixture to a boil. Add dry mixture to the milk mixture and stir until smooth. Remove from heat. Poor mixture into a large casserole dish and springkle with Parmesean cheese.
Bake at 350 degrees for 20 minutes or until golden brown.
Return from Bright Star's Snapper and Shrimp Au Gratin to Flyfishing with WildBill
