1 1/4 lb. shelled, deveined, uncooked shrimp
1/2 tsp. salt
1/2 tsp. white pepper
2 1/2 c. boiling water
1 tsp. salt
1 c. long grain white rice
1/2 c. butter
1/2 c. chopped green onion
1/2 c. chopped celery
1/2 c. chopped green pepper
1 tbsp. catsup
1/4 c. dry white wine (optional)
1/4 c. chopped fresh parsley

If shrimp are frozen, put into strainer and run cold water over them until they can be separated. Drain and sprinkle with salt and pepper. Bring water to a boil; add salt. Add rice and stir once. Cover and turn heat to low for 20 minutes or until water is absorbed.

Meanwhile melt butter in heavy skillet over high heat; add onions, celery and green pepper; stir and cook at 1/2 minute, then add the catsup; cook for 2 minutes. Add the shrimp and wine (optional). Saute until shrimp loses its transparency. Stir in the parsley. Serve immediately. Good served with tossed leaf lettuce salad, hot French bread

Tips: You can use any size shrimp as long as they are uncooked, shelled & deveined. Large shrimp make a dramatic presentation, however #15-20 are typical size shrimp to use.