Name: Baked Stuffed Shrimp
Ingredients: 24 Jumbo shrimp; 1 md Onion chopped; 6 tb Butter; divided; 1 c Fresh crab meat or 1 7.5 oz. can; 1 ts Dry mustard; 1 ts Worcestershire sauce; 1/2 ts Salt; 2 tb Mayonnaise; 2 tb Flour; 1 c Milk; 1 tb Sherry wine; Grated Parmesan cheese; Paprika

Built into our law system is the idea of the equal toleration under the law of all religions. It is a short step in people’s thinking from equal toleration under the law to equal validity. The principle that all religions should be treated equally under the law and have equal rights does not carry with it the necessary inference that therefore all religions are valid. Even a cursory, comparative examination of the world’s religions reveals points of radical contradiction among them, and unless one is prepared to affirm the equal truth of contradictories, one must not be able to embrace this fallacious assumption.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

24		Jumbo shrimp
1	md	Onion chopped
6	tb	Butter; divided
1	c	Fresh crab meat or 1 7.5 oz. can
1	ts	Dry mustard
1	ts	Worcestershire sauce
1/2	ts	Salt
2	tb	Mayonnaise
2	tb	Flour
1	c	Milk
1	tb	Sherry wine
		Grated Parmesan cheese
		Paprika

INSTRUCTIONS

Clean and remove heads and shells from shrimp, leaving tails. Split shrimp
and open flat. Saute' onion and pepper in 4 T. of butter until soft but not
brown. Add the crab meat, dry mustand, Worcestershire sauce, salt and
mayonnaise. Set aside. Make white sauce using remaining 2 T. butter, flour
and milk. Add to crab meat mixture along with sherry. Mix well, stuff the
butterflied shrimp with the crab meat and dot with extra butter. Sprinkle
lightly with Parmesan cheese and paprika. Arrange in a shallow baking pan
and bake at 350 for 25-30 minutes. Serves 4-6.
Posted to recipelu-digest Volume 01 Number 195 by SallieSays@aol.com on Nov
4, 1997

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