1 lb. cooked peeled shrimp (not prawn)
6 lg. diced mushrooms
1 tbsp. or more finely chopped onions
1/2 lb. SWEET butter
1 tbsp. flour
1 tbsp. chopped fresh dill or 1 tsp. dried dill
1/2 c. chicken broth (or bouillon cubes)
1/2 c. half and half
Juice of 1/2 lemon
1 tbsp. white wine
2 c. COOKED rice
Salt and pepper to taste

Cook mushrooms and onion in 1/2 butter until onions pale yellow. Add flour and dill. Mix well. Add broth and cream. Bring to boil. Add lemon juice, salt, pepper and wine. Simmer until barely thickened. Add shrimp. Put rice in bottom buttered casserole. Pour sauce over. Distribute pieces of rest of butter over all.

Bake at 325 degrees for 15 minutes or until hot. This can be made early in the day.