2 lb. med. raw shrimp
1/4 c. butter
1/2 lb. mushrooms, sliced
1 c. coarsely chopped onion
2 tomatoes, cubed & diced (1 1/2 c.)
Salt & pepper
Paprika
1/3 c. sherry
1 tsp. Worcestershire sauce
1/2 c. light cream
2 tbsp. flour
4 c. cooked white rice
1/2 c. dry bread crumbs

Shell shrimp, devein, wash and dry well, set aside. In 2 tablespoons hot butter in large skillet, saute mushrooms, onion and shrimp about 3 minutes or just until shrimp turn pink.

Add tomatoes, salt, pepper and paprika. Simmer covered for 5 minutes. Stir in sherry and Worcestershire sauce. Combine cream and flour, stirring to make smooth paste. Stir flour mixture into shrimp mixture, bring to boiling, stirring. Reduce heat and simmer 1 minute. Add rice, toss with fork to mix, heat gently. Turn mixture into 2 quart casserole. Melt remaining butter and toss with crumbs, sprinkle over casserole. Put under broiler just to brown slightly.