1 (8 oz.) pkg. cream cheese
1/2 c. butter, divided
1 1/2 lbs. raw shrimp, peeled
6-7 green onions, sliced
1 sm. red bell pepper, seeded and chopped
3 ribs celery, thinly sliced
1 can condensed cream of mushroom soup, undiluted
1 (6 oz.) jar sliced mushrooms, drained
1 tsp. hot pepper sauce
1 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
1 lb. crabmeat
1 tbsp. lemon juice
3 c. cooked rice
2 1/2 c. shredded cheddar cheese
Cracker crumbs
Paprika

Melt cream cheese and 6 tablespoons butter in top of double boiler or microwave; set aside. Saute shrimp, green onions, bell pepper and celery in remaining 2 tablespoons butter until shrimp turn pink.

In a large bowl combine soup, mushrooms, hot pepper sauce, garlic salt, Worcestershire sauce and cayenne pepper. Add a cream cheese mixture and sauteed shrimp mixture; stir to combine. Sprinkle crab meat with lemon juice; carefully stir into shrimp mixture. Stir in cooked rice.

Spoon into greased 3-quart rectangular casserole dish. Top with cheese, then sprinkle with cracker crumbs and paprika. Bake in a 350 degree oven for 30 minutes, or until heated through and bubbly. Serves 10-12.