2 lbs. fresh headless shrimp
1/2 c. dry white wine
2 c. water
1 tsp. salt
1 tsp. crab boil (dry, not liquid)
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
Salt & pepper
1 tsp. dry mustard
Bread crumbs

Simmer together the water, wine, celery tops, onion and garlic clove. Season with 1 teaspoon salt and the crab boil. Peel the shrimp while the flavors blend. Add the peeled shrimp and cook until barely done, about 5 minutes. Remove shrimp from broth and continue to simmer until it is reduced to one cup. Strain the broth into a large measuring cup and add the light cream for a total of 2 cups. Melt 5 tablespoons of butter in a medium size saucepan. Add the flour and blend over heat until mixture is frothy. Remove from heat. Gradually add broth-milk mixture, stirring to keep mixture smooth. Return to heat and stir constantly until mixture thickens and boils through. Remove from heat and add about 1/2 of the cheese and the mustard which has been combined with a small amount of water. Add pepper and salt to taste. Arrange the shrimp in bottom of buttered baking dish. Pour the sauce over the shrimp and sprinkle with bread crumbs and the rest of the cheese. Dot with remaining butter. Bake uncovered at 400 degrees until bubbly and brown. This freezes well. Serves 4 to 6.