1 lb. cleaned, cut in chunks shrimp
1 green pepper, chunked
4 stalks celery, chunked
1 lg. (2 med.) onion, chopped
2 c. rice, cooked
Season to taste: Lemon pepper, seafood seasoning, seasoned salt

Saute shrimp in butter in large non-stick skillet; remove. Saute each vegetable in butter separately; remove. Stir rice into skillet, add all ingredients (add more butter, if needed). You may add sauteed mushrooms if desired. I like to add frozen green peas at last, letting heat of rice thaw.