1 1/4 lb. shelled, deveined, uncooked shrimp
1/2 tsp. salt
1/4 tsp. white pepper
2 1/2 c. boiling water
1 tsp. salt
1 c. long grain rice
1/2 c. butter
1/2 c. chopped green onions
1/2 c. chopped celery
1/2 c. chopped green pepper
1 tbsp. catsup
1/4 c. dry white wine (optional)
1/4 c. chopped fresh parsley

If shrimp are frozen, put into strainer and run cold water over them until they can be separated. Drain and sprinkle with salt and pepper. Bring water to boil; add salt. Add rice and stir once. Cover and turn heat to low for 20 minutes or until water is absorbed.

Meanwhile, melt butter in heavy skillet over high heat; add onions, celery and green pepper; stir and cook about 1/2 minutes. Then add the catsup; cook about 2 minutes. Add shrimp and wine. Saute until shrimp loses its transparency. Stir in parsley. Serve immediately over hot cooked rice.