• 1 lb cooked, peeled and deveined shrimp
• 1 16 oz. can rotel tomatoes
• 3 c. cooked rice
• 1 green pepper, cut into 1 inch strips
• 2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. savory

Combine all ingredients, mixing well. Spoon mixture into a greased 1 3/4 quart casserole. Bake at 350 degrees for 35 minutes.

Serves 4