2 lbs. fresh shrimp (headless)
1/2 c. dry white wine
2 c. water
1 tsp. crab-boil or mixed pickling spices (don't use liquid crab boil)
2 or 3 green celery tops
1 med. onion
1 clove garlic
6 tbsp. butter
3 tbsp. flour
3 oz. grated Parmesan or Romano cheese
1 c. light cream or milk
Bread crumbs
Salt & pepper & about 1 tsp. Coleman's dry mustard--depending on how hot you like it

Start by simmering together the two cups of water, 1/2 cup wine, celery tops, onion and clove of garlic. Season with the spices and about 1 teaspoon salt. Be careful about the salt as after you add the butter and cook this down, it will be saltier. While the flavors get well blended in the covered pot, peel the shrimp. Add the peeled shrimp and cook them until just barely done (about 3 to 5 minutes depending on their size). Shrimp should be firm and pretty pink. Remove them from the liquid with a slotted spoon and leave the liquid to simmer down to about one cup.

Arrange the shrimp in a well buttered baking dish. Now strain the shrimp liquid into a large measuring cup and add to it one cup of cream or milk (you should have about two cups in all). Melt five tablespoons of butter in a saucepan or skillet, add the flour gradually and stir until smooth. Cook until frothy. Do not brown. Remove from heat, slowly add milk to mixture. Return to heat. Stir until thickened and boils through. Take off fire and add about half the cheese. Add the mustard which has been mixed with a little of the sauce first, so it will not lump. Add pepper to taste and salt (BUT only if necessary). Please taste before adding salt. Pour the sauce over the shrimp, sprinkle well with bread crumbs and rest of cheese. Dot with the other tablespoon of butter and bake at 400 degrees, uncovered until bubbly and brown. If not brown enough, run under broiler for a minute, but watch carefully.

If made ahead..refrigerate, without the cheese and butter on top. This freezes well. Let defrost before baking. Enjoy!!