1 lb. shrimp
1 c. regular rice
6 tbsp. butter
1 c. sliced celery
1/4 c. flour
1 c. half and half
1 tsp. seasoned salt
Dash of pepper
1/2 c. cheddar cheese

Preheat oven to 450 degrees. Cook rice and keep warm. Saute shrimp in butter and celery 10 minutes. Remove 6 shrimp. Reduce heat to medium. Stir in flour and cook until thickened and blended. Stir in half and half, salt and pepper. Cook and stir until thickened and shrimp is tender. Place rice in casserole. Cover with shrimp sauce, top with shredded cheese, decorate with 6 shrimp. Bake 5 to 10 minutes.