1 lb. fresh shrimp
6 lg. sliced mushrooms
1 tbsp. finely chopped onion
1/2 c. butter
1 tbsp. flour
3 tbsp. dill weed
1/2 c. chicken broth
1/2 c. light cream
1/4 c. dry white wine
Juice of 1 lemon
2 c. cooked rice, long grain
Salt and pepper to taste

Saute mushrooms, onion and butter. Add flour and dill. Mix in liquids and shrimp. Cook until shrimp are pink (if using raw shrimp). Taste; this should be quite flavorful. Use more lemon and dill if not. Put the rice in casserole and pour shrimp mixture on top. Dot with butter. Bake at 325 degrees for 20 minutes.