Water
3/4 c. reg. rice
2 lbs. shrimp
4 tbsp. butter
1 green pepper, finely chopped
1 sm. onion, finely chopped
1 can tomato soup
1 c. half & half
1/2 c. dry sherry
1 tbsp. lemon juice
3/4 tsp. salt
1 tbsp. parsley, minced

Cook rice in 1 1/2 cups boiling water. Spoon into 2 1/2 quart casserole. Prepare shrimp and cook.

In melted butter cook pepper and onion until very tender. Mix all ingredients in casserole; bake, uncovered, for 20 minutes at 350 degrees. Trim with 8 reserved shrimp. Bake 10 minutes longer. Sprinkle with parsley. Serves 8.