1 box wild & white rice (without herbs)
3 lb. sm. to med. shrimp, cleaned
1 stick butter
1 med. onion, chopped
1 green pepper, chopped
1 c. chopped celery
1 lb. mushrooms, chopped
1 tsp. curry powder
1 tsp. Worcestershire sauce
1 1/2 c. mayonnaise
Salt
Pepper

Cook rice as directed; set aside. Cook shrimp in boiling water a few minutes, do not overcook, drain and set aside. Saute onion, green pepper, celery and mushrooms in butter.

Mix rice, shrimp and sauteed mixture. Add curry, Worcestershire, mayonnaise, salt and pepper. Put in greased casserole. Sprinkle with buttered bread crumbs on top. Bake at 350 degrees for 45 minutes.