1 1/2 lb. cleaned shrimp
1 c. cooked rice
6 tbsp. butter
1 c. thinly sliced celery
1 med. onion, chopped
1/4 c. bell pepper, chopped
1/4 c. all-purpose flour
1 c. half & half (or reg. milk)
1 tsp. salt
Pepper to taste
1/2 c. Cheddar cheese, shredded

About 30 minutes before serving, cook rice as directed. Keep warm.

In medium skillet over medium-high heat, in hot butter, cook shrimp, celery, onions and bell pepper about 10 minutes (or until shrimp is tender). Stir occasionally. Reduce heat to medium and stir flour into shrimp mixture until well blended; gradually stir in milk, salt and pepper. Cook, stirring constantly until mixture thickens and shrimp is tender.

Put hot rice into 2 1/2 quart casserole dish and top with shrimp mixture. Top with shredded cheese. Bake about 5 minutes or until cheese is melted at 450 degrees.