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1 c. regular long grain rice
6 tbsp. butter
1 1/2 lbs. shelled & deveined shrimp
1 c. thinly sliced celery
1/4 c. all-purpose flour
1 c. half & half
1 tsp. seasoned salt
Dash of seasoned pepper
3/4 c. shredded Cheddar cheese

Preheat oven to 450 degrees. Prepare rice as label directs. Place in 2 1/2 quart casserole and keep warm. Using 10 inch skillet, on medium-high heat in hot butter, cook shrimp and celery. Stir 3 minutes or until shrimp is pink and heat to medium. Stir flour and remaining shrimp mixture and blend. Gradually stir in half and half, seasoned salt & pepper and cook. Stir constantly until mixture is thickened. Spoon shrimp mixture over rice in casserole add cheese and bake until hot.
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