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3 tbsp. butter
1 c. uncooked Tesori round rice (imported from Italy)
1 med. onion, minced
3/4 c. chopped green pepper
1 c. diced celery
2 c. Campbell's tomato juice
1 1/4 c. College Inn canned beef broth
1 tsp. Tabasco sauce
3 tbsp. minced parsley
1/8 tsp. thyme
Salt to taste
1/8 tsp. file powder (pronounced "fee-lay", it's made from young sassafras leaves)
2 lbs. med. shrimp, shelled & deveined

Heat butter in a large skillet or flame-proof baking dish. Add rice and saute while stirring over medium heat for 2 or 3 minutes until translucent and just starting to turn golden. Do not let scorch. Add onion, green pepper and celery. Mix and saute another minute. Add tomato juice, beef broth, Tabasco and salt. Blend well.

Cover tightly and bake at 375 degrees for 30 minutes. Add shrimp, parsley, thyme and file powder. Blend and stir lightly with a fork. Cover again and bake 15 minutes longer, or until rice is tender. Makes 6 servings.

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