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Shrimp and Rice Casserole

4 Tbsp. butter
3 lb. boiled Shrimp
1 cup cooked rice
1/2 cup heavy cream
2 stalks chopped celery
1 onion, cut up
3 cloves garlic
1 cup red pepper
2 bay leaves
2 bell peppers, chopped

Chop celery, onion, garlic, bell pepper and fry slowly in butter with bay leaves and dash of Tabasco. Spread 1/4 pound of cheese on top. Bake 350 F 25 or 30 minutes.

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