1 lb. shrimp, cooked, peeled & deveined
1/4 c. butter
1/4 c. flour
2 c. half & half
1/4-1/3 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
1 pt. oysters, undrained
2-3 tbsp. sauterne (optional)
Red pepper (optional)
12 patty shells

Place 1/3 of shrimp in container of electric blender. Blend until shredded. Repeat blending process with remaining 2/3 shrimp, processing 1/3 each time. Set shrimp aside.

Melt butter in a large heavy saucepan over low heat. Blend in flour and cook 1 minute, stirring constantly. Gradually add half & half. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in shrimp, cheese, salt and pepper. Remove sauce from heat. Set aside.

Place oysters, oyster liquid and sauterne in a saucepan, season with red pepper, if desired. Simmer about 1 minute or until oyster edges curl. Remove oysters from liquid with slotted spoon; stir oysters into sauce, add oyster liquid to desired consistency (sauce should be quite thick). Cook over medium heat 5-10 minutes or until thoroughly heated. Spoon mixture into patty shells. Serves 12.