For 6 servings: make a cream sauce with 1/4 cup butter, 1/4 cup flour, 2 cups milk, 1 tsp. salt, 1/2 tsp. worchestershire sauce, dash of pepper. Add an 8-ounce wedge of shredded cheddar chese; stir until melted. Alternate layers of 6 hard-cooked eggs, sliced, 1-lb. cooked shrimp and cheese sauce in a 1 1/2-tq casserole. Bake 20-25 minutes at 350F. Garnish with paprika and parsley.
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