1 red onion
1 can Rotel tomatoes
2 c. rice
2-3 lb. shrimp
1 bell pepper
1 can cream of celery soup
3/4 c. oil
1 tsp. shrimp and crab boil (liquid)

Saute onions and peppers; add shrimp; stir until pink. Add Rotel, cream of celery, rice, and 1 1/4 cans of water. Bake 45 minutes at 350 degrees.