2 tbsp. butter
3 tbsp. flour
1 can cream of celery soup
1/2 c. chicken stock
1/4 c. dry vermouth
4 tsp. lemon juice
1/2 tsp. each pepper, salt, and onion powder
1 tsp. dried tarragon
1 lg. peeled, deveined raw shrimp
1 c. chopped yellow onions
2 tbsp. butter
3 c. cooked rice
1/4 c. diced pimento

Blend 2 tablespoons butter with the flour until smooth. Slowly add soup, broth, vermouth, lemon juice, and seasonings. Cook, stirring constantly, until thickened. Add shrimp and cook 5 to 10 minutes longer. To make rice, saute onions in 2 tablespoons butter until limp. Add rice and pimento; cook until thoroughly heated. Serve the shrimp and sauce over the pimento rice. Garnish with chopped fresh parsley if you wish.

Makes 6 servings.