1 lb. fresh shrimp
1/4 lb. crabmeat
1/2 tsp. prepared mustard
1 tbsp. grated onions
1/4 c. chopped parsley
1 tsp. Worcestershire sauce
1/2 c. grated cheese
2 tbsp. sherry wine
Tony Chachere's Creole seasoning to taste
2 tbsp. flour

Boil shrimp seasoned with Tony Chachere's Creole seasoning for 5 minutes. Remove shell vein. Make a basic white sauce and to it add remaining ingredients except parsley. Fold in shrimp. Pour into greased baking dish and bake uncovered at 350 degrees for 25 minutes. Sprinkle with parsley before serving.

For white sauce, use 1/2 stick butter, 2 tablespoons flour and 2 cups milk. Heat and stir until thick.