1/2 c. butter
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1/2 c. finely chopped bell pepper
1 lb. raw shrimp, peeled
1 (10 1/2 oz.) can cream of shrimp soup
1 c. herb stuffing
1 c. cooked rice
Salt and pepper to taste

Saute celery, onion, bell pepper and shrimp in butter. Add soup, rice. Pour in 2 quart baking dish, sprinkle with herb dressing. Bake at 350 degrees for 40 minutes.