2 lb. raw shrimp (peeled)
1/2 cup (1 stick) butter
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 clove chopped garlic
1 (10 oz.) can Rotel tomatoes
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of onion soup
2 cups of uncooked rice (not instant rice)
salt, pepper and/or Cajun seasonings, to taste
chopped green onions or parsley, for garnish (optional)

Preheat oven to 350°F.

In large skillet, melt butter on medium-high heat. Add onions, bell peppers and garlic and sauté until tender. Add Rotel tomatoes and all three cans of soups. Mix well. Add rice and raw shrimp and mix well. Season with salt, pepper and/or Cajun seasonings.

Transfer to a large casserole dish and top with chopped green onions or parsley (if desired).

Cover with foil and bake at 350°F for 1 hour.

Serve with hot, buttered French bread slices.

Variations: Cream of shrimp or cream of celery soups can be substituted for any soup above. A package of frozen seasoning blend (onions, peppers, and celery) can also be used in the place of chopped onion and bell pepper.

Submitted by: Sharon Cleveland