Baked Stuffed Shrimp

Yield: 4 to 6 servings

Ingredients

• 24 jumbo shrimp
• 1 medium onion, minced
• 1 green bell pepper, chopped
• 6 tablespoons butter, divided
• 1 cup fresh crab meat or 1 (7 1/2 ounce) can
• 1 teaspoon dry mustard
• Paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 2 tablespoons mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 tablespoon sherry wine, or more
• Grated Parmesan cheese

Instructions

1. Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat.
2. Sauté onion and pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard, Worcestershire sauce, salt and mayonnaise. Set aside.
3. Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra butter.
4. Sprinkle lightly with Parmesan cheese and paprika.
5. Arrange in shallow baking pan and bake at 350 degrees F for 25 to 30 minutes.