1/2 lb. fresh mushrooms
4 tbsp. butter
2 c. cleaned, cooked shrimp
2 c. cooked rice
1 c. chopped green pepper
1 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped canned pimiento
1 (20 oz.) can tomatoes, drained
3/4 tsp. salt
1/2 tsp. chili powder
1/2 c. butter, melted

Cook mushrooms in 4 tablespoons butter until tender. Mix with shrimp, rice, vegetables and seasonings. Place in greased 2 quart casserole. Pour 1/2 cup butter over. Bake in 350 degree oven for 50 minutes. Serves 6.