Louisiana Shrimp Bake

1 cup sliced celery
1 pound can tomatoes
1 medium onion, sliced
7 ounces shrimp* *
1/2 cup chopped green pepper
1/4 cup sherry (optional)
1/4 cup margarine
1 1/2cups shredded cheddar cheese
1/4 cup flour
3 cups cooked rice
1 1/2 tsp salt

Saute celery, onion and green pepper in margarine in medium saucepan, about 5 minutes. Blend in flour and salt; cook until bubbly. Stir in tomatoes, shrimp and sherry. Bring to a boil; simmer covered for 10 minutes. Stir in Y'2 cup cheese. Pour into 2 qt. Casserole dish. Top with rice; sprinkle with remaining 1 cup cheese. Bake at 375 for 35-40 minutes. Serve over or with rice.

**Shrimp should be uncooked, whether frozen or fresh. 7 ounces may not be enough for some shrimp" connoisseurs, so add as you like.