1 c. uncooked rice
2 c. water
1 tsp. salt
1/4 c. butter
2 eggs
pinch of nutmeg
5 tbsp. catsup
2 1/2 tbsp. Worcestershire sauce
salt
pepper
2 lb. shrimp, shelled, deveined and cooked
1 c. milk

Cook rice in salted water until soft. Stir in butter and all ingredients, including cooked shrimp. Add enough milk to make mixture a thick custard.

Bake in 350°F oven until brown on top, approximately 30 minutes.