2 lbs. med. raw shrimp
1/4 c. butter
1/2 lb. mushrooms, sliced
1 c. coarsely chopped onion
2 tomatoes, peeled and coarsely diced (1 1/2 cups)
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
1/3 c. sherry
1 tsp. Worcestershire sauce
1/2 c. light cream
2 tbsp. flour
4 c. drained, cooked white rice
1/2 c. pkg. dry bread crumbs

Shell and devein shrimp. Wash; dry well on paper towels. Set aside. In 2 tablespoons hot butter in large skillet, saute mushrooms, onion and shrimp, about 3 minutes, or just until shrimp turn pink. Add tomatoes, salt, pepper, and paprika; simmer, covered, 5 minutes. Stir in sherry and Worcestershire.

Combine cream and flour, stirring to make smooth paste. Stir flour mixture into shrimp mixture. Bring to boiling, stirring; reduce heat, and simmer 1 minute. Add rice; toss with fork, to mix, then heat gently. Turn mixture into 2 quart casserole. Melt remaining butter; toss with crumbs. Sprinkle over casserole. Run under broiler several minutes, just to brown top slightly. Makes 8 servings.