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Shrimp Rice Casserole

2 lb Shrimp
1 Onion; chopped
2 Celery ribs; chopped
Garlic to taste
1 tb Butter
1 cn Cream of mushroom soup
1/2 tb Lemon juice
Salt and pepper to taste
1 1/2 c Rice; cooked
1/2 c Sour cream
3/4 c Cheese; grated
Green pepper rings


Boil shrimp and peel, devein, and cut into bite sized pieces. Saute onion, celery, and garlic in butter. Do not brown. Add soup, lemon juice, and seasoning. Fold in rice and shrimp. Then fold in sour cream and pour into buttered casserole dish. Sprinkle with cheese and decorate with pepper rings. Bake at 325 for 30 minutes.


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