2 lb. shrimp
3 c. cooked rice
1 lg. onion
1 lg. green pepper
1/2 c. celery
1 can cream of mushroom soup
2 tbsp. butter
2 tbsp. flour
1 c. water

Saute finely chopped onion, green pepper and celery. Add shelled shrimp and saute. Add flour and brown slightly. Slowly add water and simmer 5 minutes. Remove from heat. Add rice. Place in casserole. Pour soup over top and bake at 350 degrees for 30 minutes.