1/2 c. butter
1 bunch green onions, chopped
3 stalks celery, chopped
1 1/2 - 2 lbs. shrimp
2 c. rice, cooked
2 cans cream of mushroom soup
2 c. grated cheese (use Monterey Jack, Colby, Cheddar, or any combination)

Saute onions and celery in butter. Add shrimp and cook until pink. Stir in mushroom soup until heated. In a 13 x 9 inch greased baking dish, layer cooked rice, mushroom soup, and shrimp mixture; top with cheese. Bake in a 325-350 degree oven until heated through, about 30-45 minutes.