Shrimp and Rice

1 ¼ cup dry white rice

½ can black olives, sliced

2 ½ cans beef consommé

¼ cup oil

1 ½ t soy sauce

2-3 onions, chopped

1 stick butter

2-3 t soy sauce

2 lbs. shrimp, peeled and deveined

Put oil and soy sauce in skillet over medium to medium high heat. Add onions when oil gets hot and cook until soft, about 5 minutes. Add rice, olives and consommé to casserole, pour onion mixture over rice and stir together, cover tightly. Bake in oven at 350 degrees for one hour. Remove and add one stick butter, 2-3 t soy sauce and the shrimp, recover and let stand 1 hour.

Served 6-8.

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