1 1/2 lb. raw shrimp
1 lb. crabmeat
2 (10 1/2 oz.) cans cream of shrimp soup
1/2 c. mayonnaise
1/2 c. cooking sherry
1 lb. pkg. frozen green peas, cooked and drained
2 sm. onion, grated
3/4 c. milk
1 1/3 c. cooked Minute Rice
1 1/2 c. diced celery
Salt and pepper
1/2 tsp. cayenne pepper

Allow water to cover shrimp in saucepan. Cook shrimp over medium heat until they turn pink. Shell and devein. Blend soup and mayonnaise in large bowl. Add onions, milk, and celery. Season with salt, pepper, and cayenne pepper. Mix in other ingredients.

If mixture seems too dry, add a little milk. Pour in large, shallow casserole dish. Bake at 350 degrees uncovered for 30-40 minutes. Garnish with parsley and paprika.