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

Wash and drain shrimp, salt and pepper. Cook rice. Melt butter in skillet over high heat. Add onions, celery, and peppers. Cook 1/2 minute. Add catsup, cook 2 minutes. Add shrimp and wine. Saute until shrimp turns pink. Stir in parsley. Serve over rice.