1-1/2 blocks butter
1 chopped bell pepper
1 chopped onion
1/2 cup chopped shallots
1/2 cup chopped parsley
1 can French onion soup
1 can cream of mushroom soup
1 can diced Rotel
2 lb. shrimp tails, peeled
2 cups raw rice
salt and pepper to taste

Melt butter in a heavy saucepan. Add seasoning and sauté. Add soups, Rotel, shrimp, salt and rice. Bring to a boil for about 1 minute. Convert to baking dish and cover with foil.

Bake for 1/2 hour at 350°F. Open and stir.

Bake another 1/2 hour covered.