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Boston Shrimp Casserole

1 lb. Shrimp, cooked and shelled
1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 package Uncle Ben's wild rice
1/2 cup butter or margarine
1 large can whole tomatoes

Cook the rice according to package directions. Melt butter in skillet and saute the vegetables for 5 minutes. Spray Pam in a 9x13 inch casserole dish. Mix rice, vegetables and Shrimp together. Pour into casserole. Pour can of tomatoes over the top. Cut up the tomatoes. Bake uncovered at 325 F for 30-35 minutes.

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