I think at some time this started out as a Paula Deen recipe, but I have made so many changes even she wouldn't recognize it. I haven't made this in forever. My nephew said the other day, "Why don't you ever make that rice and shrimp thing anymore?", so I dug out the recipe. It really is a great recipe for Lent. It's quick and easy and can be made ahead and refrigerated until time to bake.
My Shrimp and Rice Casserole
1 package of Uncle Ben's long grain and white rice blend with seasoning pack
Preheat oven to 450 degrees.
Cook rice according to packages directions. Drain and cool.
Place shrimp in single layer on cookie sheet. Sprinkle lightly with olive oil, House Seasoning and a little Old Bay Seasoning (optional). Toss to coat. Roast for about 3-5 minutes in hot oven. Just until they start to turn pink. Don't overcook. Set aside.
Lower oven temperature to 325 degrees F.
Heat butter in a saucepan and saute the pepper and onion until soft, about 5 minutes.