Shrimp

1 stick margarine (1/4 lb)

1 onion, chopped

1/2 bell pepper, chopped

1 pod of garlic

1-1/2 pounds shrimp

1 can diced Rotel tomatoes

1 jar pimento

2 slices of bread, toasted

1 can of cream of mushroom soup

1 cup cooked rice

Preheat oven to 350F. Saute together: margarine, onion, bell pepper and garlic. Add shrimp, Rotel, pimento and cream of mushroom soup. Cook until shrimp are cooked. Add rice and mix well together. Pour into casserole dish, smooth evenly. Take toasted bread and crumble on top. Then bake.

Serves 6-8

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Seafoods

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Cajun Country -- New Iberia, Louisiana