STUFFED JUMBO SHRIMP

24 jumbo shrimp
salt and pepper
4 Tbsp. each of minced onion and celery
2 oz. butter
4 Tsp. sherry
2 cups crab meat
1 1/2 cups cream sauce
1 beaten egg
1 Tsp. each of dry mustard
Worcestershire
grated parmesan cheese
mustard pickle

Shell and devein 24 jumbo shrimp. Cut deeply, but do not split them. Put shrimp, opened flat, on a shallow pan, sprinkle lightly with salt and pepper and broil 3″ from flame for 7 minutes. Simmer 4 Tbsp. each of minced onion and celery in 2 oz. butter, and 4 Tsp. sherry and cook for 5 minutes. Combine 2 cups crab meat, 1 1/2 cups cream sauce, 1 beaten egg, 1 Tsp. each of dry mustard, and Worcestershire. Combine the mixtures and stir well. Drain excess juice from the broiled shrimp. Divide the stuffing into 24 balls and pat one on each shrimp. Sprinkle generously with grated parmesan cheese and bake in a 400′ oven until brown. Serve old fashioned mustard pickle with these.