1 1/4 lb. shrimp
1/2 lg. onion
1 tbsp. butter
1 can mushroom soup
1/2 tbsp. lemon juice
Dash of garlic salt & pepper
3/4 c. cooked rice
1/2 c. sour cream
3/4 c. grated Cheddar cheese
1/2 green pepper, sliced (optional)

Cook and clean shrimp. Saute onion in butter until tender. Make sauce by combining undiluted soup, lemon juice and seasonings. Fold rice and shrimp into sauce. Add sour cream and pour into 1 quart buttered baking dish. Sprinkle grated cheese on top and decorate with green pepper rings parboiled for 2 minutes. Heat in 325 degree oven for 30 minutes. Serve over or with additional rice as desired. 4 servings.