3 c. shrimp, peeled
2 1/2 c. cooked, cold rice
1 can cream of shrimp
1 can cream of mushroom soup
1 c. onion, chopped
1 c. celery, chopped
1/2 c. chopped parsley
1 c. chopped green onions
3 chopped garlic buds
1 stick butter

In a pot, put shrimp and water that just covers the shrimp. Cook shrimp until they are just pink. Drain shrimp and save liquid. Melt butter and lightly saute garlic, onion, and celery. Remove from heat and add cream of shrimp, cream of mushrooms soup, rice, shrimp, parsley, green onions, and about 1 1/2 cups of liquid from the shrimp. Mix well and top with paprika. Bake at 325 degrees for 30-35 minutes.