Cuban Shrimp Casserole

Cuban Shrimp Casserole 2 cups shrimp, cooked and peeled 2 cups crushed canned tomatoes 1 onion, minced 1 green pepper, chopped 1 garlic clove, pressed 2 Tbsp butter Salt and pepper to taste 2 cups cooked white rice Saute the onion, garlic and green pepper in the butter. Add the shrimp, salt and pepper. Stir in the canned tomatoes. Add the cooked rice. Place in casserole dish and bake at 375oF for 30 minutes.