Recipe: Baked Stuffed Shrimp Locke-Ober

Recipes using McCormick Ground Dry Mustard

• 1 small onion
• 1/4 cup butter
• 1/4 cup sherry
• 1 tsp paprika
• 1/2 pound crab meat
• 2 cup cream sauce
• 1 egg
• 1 tsp Worcestershire sauce
• 1 tsp prepared mustard
• 1/2 tsp dry mustard
• 30 jumbo shrimp
• grated Parmesan
• 3 shallots
• 8 peppercorns
• 1/3 cup dry white wine or vinegar
• 1 cup brown sauce
• 1 tsp chopped parsley

1. Brown lightly 1 small onion, diced, in 1/4 cup butter.
2. Add 1/4 cup sherry and 1 teaspoon paprika, and cook until the liquid is reduced to half.
3. Add 1/2 pound crab meat, 2 cups cream sauce and 1 egg beaten with 1 teaspoon each of: Worcestershire sauce, prepared mustard, and 1/2 teaspoon dry mustard. Blend well.
4. Peel, devein, and split lengthwise 30 jumbo shrimp.
5. Lay the shrimp opened flat on a broiler rack and broil them for about 7 minutes until they are half done.
6. Remove the shrimp from the rack, arrange them on a baking dish, and put a rounded spoonful of the crab-meat mixture on each shrimp.
7. Sprinkle the stuffing with grated Parmesan and bake the shrimp in a hot oven (400° F) until the topping is golden brown.
8. Serve the shrimp with Sauce Diable (recipe below).

1. Add 3 shallots, chopped, and 8 pepper-corns, crushed, to 1/3 cup dry white wine or vinegar and cook the mixture until it is reduced to a thick paste.
2. Add 1 cup brown sauce, 1 teaspoon Worcestershire sauce and 1/2 teaspoon chopped parsley.