1 1/2 lbs. cooked, peeled, cleaned shrimp
2 c. thin sliced celery
1 c. each thin sliced green pepper & onion
1/4 c. butter or cooking oil
1/4 c. coarsely chopped pimiento
1 pt. sour cream
1 c. light cream
2 tbsp. lime juice or lemon
2 tbsp. worcestershire sauce
1/2 tsp. salt & a dash of pepper
1 qt. cooked rice
2 (4 oz.) cans sliced mushrooms, drained
1/2 c. dry bread crumbs
2 tbsp. melted butter

Cook celery, green pepper and onion in butter or oil until tender. Combine vegetables, shrimp and the pimiento. Mix sour cream with the light cream, lime juice and seasonings. Combine 3/4 cup of the cream mix with the rice and mushrooms.

Spread rice mixture in greased 13"x9" baking dish. Place shrimp mix on top of rice. Pour remaining cream mixture over shrimp. Combine crumbs and melted butter and sprinkle over casserole. Bake in a 350 degree oven for 30 to 35 minutes (longer if made ahead of time). Serve with hot French bread and broccoli.