"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 pounds cleaned shrimp 1 can cream of chicken soup 1 can French onion soup 1 can of Rotel tomatoes 1 can whole kernel corn (drained) ¾ cup margarine or butter 1 onion, chopped 1 bell pepper, chopped 2 ribs celery, chopped 2 cups raw rice Salt, pepper and red pepper to taste
Sauté vegetables in margarine. Combine all ingredients and pour into a 9 x 13 pan or Dutch oven. Cover and bake for 1 hour at 350 degrees.
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