1/2 c. celery
1/2 c. onion
1 (6 oz.) can V-8 juice
1 tsp. Worcestershire sauce
1 c. sharp Cheddar cheese
1/2 c. bell pepper
1 tsp. butter
Pinch of dry mustard
1 1/2 c. cooked rice
2 lbs. shrimp

Saute celery, pepper, and onion until translucent. Add V-8 juice; reduce heat. Add mustard and Worcestershire sauce; simmer 2 to 3 minutes. Add cheese; reduce heat. Stir until melted. Turn off. Add cooked rice; mix shrimp and pour into greased pan. Bake 30 minutes at 350 degrees.