1/2 cup chopped celery
1/2 cup chopped green pepper
2 tablespoons butter
2 cups rice, cooked
Dash of red pepper
2 to 3 cups shrimp, cooked and cleaned
2 cans cream of shrimp soup
1/4 cup sliced almonds, toasted
1/4 cup dry sherry
Paprika (for garnish)

Preheat oven to 350 degrees F. Saut?celery and pepper in butter until soft. Add to other ingredients in greased 2-quart baking dish. Garnish with paprika. Bake for 20 to 30 minutes.

Yields 4 to 6 servings.