2 1/2 pounds shrimp
3 (10 1/2 ounce) cans cream of mushroom soup
3/4 cup water
1 (6 ounce) box Uncle Ben's Long-Grain and Wild Rice
1 large green bell pepper, chopped
1 (2 ounce) jar diced pimentos
2 cups finely chopped onion
1 cup finely chopped celery
1 pound Cheddar cheese, shredded

Boil, peel and devein shrimp. Dilute soup with water. Cook rice according to package directions. Combine all ingredients. Pour into a 3-quart casserole or rectangular Pyrex dish. Bake uncovered at 350 degrees F for 45 minutes to 1 hour. Serve at once.

Serves 8.