Gulf Coast Shrimp and Rice

Description
Makes 6 servings

Ingredients

 * 1 cup chopped green pepper
 * 1 cup sliced celery
 * 1 cup sliced green onions
 * 3 tablespoons butter or margarine
 * 1 pound peeled, deveined raw Shrimp, halved lengthwise
 * 3 cups cooked rice
 * 1/2 cup chopped pecans
 * 1 1/2 cups sour cream
 * 1/3 cup Mayonnaise
 * 2 tablespoons lemon juice
 * 2 teaspoons dry mustard
 * 1 teaspoon dried tarragon
 * 1/2 teaspoon salt
 * 1/2 teaspoon celery salt
 * 1/2 teaspoon ground black pepper
 * 3 hard-cooked eggs, finely sieved
 * 1/4 cup chopped fresh parsley

Directions

 * 1) Cook green peppers, celery and onions in butter until tender, but not brown. Add Shrimp and continue cooking several minutes until Shrimp turns pink. Add rice and pecans.
 * 2) Blend sour cream with Mayonnaise, lemon juice, mustard, tarragon, salt, celery salt and pepper. Fold into Shrimp mixture.
 * 3) Cook until heated through, but do NOT boil. Turn mixture into serving dish. Sprinkle sieved eggs over center of Shrimp mixture. Garnish with parsley.