1/4 lb. butter
1 stalk celery, minced
1 sm. onion, minced
1/2 sm. bell pepper
1 can Rotel tomatoes
Bread crumbs
1 can cream of mushroom soup
1 can Cheddar cheese soup
1 lb. raw shrimp, peeled
2 c. cooked yellow rice
1 cap Zatarine's liquid crab boil

Saute celery, onion and bell pepper in butter until vegetables are soft. Add tomatoes and mushroom soup. Cook over low heat for 15 minutes. Add Cheddar cheese soup and shrimp. Cook for 15 minutes. Add a little water if mixture is sticky, then add rice and crab boil. Mix well. Pour mixture into a casserole dish. Sprinkle bread crumbs on top and bake for 20 minutes at 400 degrees. When doubling the recipe use 1 1/2 sticks butter.