1 1/2 lbs. cooked shrimp
1/2 c. butter
1/2 lg. chopped onion
1/2 c. chopped bell pepper
1 lg. can sliced mushrooms
1 tbsp. Worcestershire sauce
6 drops Tabasco sauce
1 can cream of chicken soup
2 tbsp. cream
Buttered bread crumbs
1 sm. box wild rice, cooked as directed

Saute onion, pepper and mushrooms in butter. Add shrimp, Worcestershire sauce and Tabasco. Heat soup with cream. Fold all together with cooked rice. Pour in greased casserole. Cover with bread crumbs. Bake at 325 degrees for 30 minutes. (Can use frozen shrimp.)