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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