1 1/2 c. large shrimp, cut in thirds
2 c. cooked rice (3/4 c. raw)
2 c. half and half
3 tbsp. butter
1 tbsp. onion, grated
1/2 tsp. salt
4 tbsp. catsup
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1/2 c. buttered bread crumbs

Add onion, salt, catsup, Worcestershire sauce, Tabasco and butter to HOT cooked rice. Gradually add 1 1/2 cups of the cream. Pour into 1 1/2-quart baking dish, 8 x 12 x 2-inch. Let stand in warm place for several hours, then add shrimp and rest of cream. Put buttered crumbs on top.

Bake at 325°F for about 40 minutes until hot and slightly browned on top.

Special Note: Be sure to have HOT rice when adding cream or it won't be absorbed properly.

Serves 8.