3 (5 oz.) cans large shrimp (not jumbo)
2 c. boiled rice
1 tsp. horseradish
1 scant tsp. Tabasco
6 tbsp. catsup

SAUCE:

1 1/2 tbsp. flour
Dash salt
1 heaping tbsp. butter, melted
1 pt. heavy cream

Melt butter in saucepan. Stir in flour and salt; add cream and continue stirring until thickened. Mix rice and shrimp in buttered casserole. Add sauce and remaining ingredients and mix gently. Bake covered at 325 degrees for 1 hour. Serves 4-6.