Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 c Water
3 lb Unpeeled medium-size fresh
- shrimp
1 tb Lemon juice
1/2 c Chopped green pepper
1/4 c Chopped onion
2 tb Butter or margarine, melted
1 cn Cream of celery soup,
- undiluted
1 c Half-and-half
1/4 c Dry sherry
1/2 ts Salt
1/2 ts Ground white pepper
3 c Cooked rice
Paprika

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain; rinse with cold water. Chill. Peel and
devein shrimp. Reserve 6 shrimp. Combine remaining shrimp and lemon
juice, set aside. Cook green pepper and onion in butter in a skillet
over medium-high heat, stirring constantly, until tender. Combine
soup, half-and-half, sherry, salt and pepper in a large bowl; stir in
shrimp, vegetable mixture, and rice. Spoon into lightly greased
individual au gratin dishes. Sprinkle with paprika. Bake, uncovered,
at 350 for 15 to 20 minutes or until hot and bubbly. Garnish with
reserved shrimp and parsley, if desired.

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