Melt two tablespoonfuls of butter and stir constantly until browned; add two tablespoonfuls of peanut butter and stir until blended; then add 3 1/2 tablespoonfuls of flour. When thoroughly mixed, pour in gradually 1 1/2 cupfuls chicken stock and bring to the boiling point. Add one cup of boiled rice and one cup of canned shrimps, broken in pieces. Season with one half teaspoonful salt and a few grains of pepper. Turn into a covered baking dish, cover with croutons and bake in a hot oven until browned.
Submitted by Mrs. G. B. M. of St. Louis
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