1/2 c. onion, thinly sliced
1/2 c. mushrooms, thinly sliced
1/4 c. green pepper, thinly sliced
1/4 c. butter
Few drops tabasco sauce
1 tbsp. worcestershire sauce
1 lb. shrimp, cooked and shelled
2 c. wild rice, cooked
2 tbsp. flour
2 tbsp. butter
2 c. chicken broth

Saute onion, green peppers and mushrooms in butter until soft. Add the seasonings, rice and shrimp to the vegetables. In a separate saucepan, melt 2 tablespoons butter and blend in flour. Add chicken broth slowly, and stir constantly until the sauce is smooth. Add to the shrimp mixture. Place in a buttered casserole and bake at 350 degrees until thoroughly heated, about 30 minutes or so.