Jarlsberg Shrimp

1 medium onion chopped
1 medium green bell pepper chopped (optional- 1/2 green and 1/4 each red and orange)
2 sticks celery chopped
2 cloves garlic chopped
1/2 pound mushrooms, thinly sliced
4 Tbsp. butter
1 Tbsp. flour
1 cup half & half
1 8-oz. package cream cheese, cubed
1/4 tsp. cayenne pepper
1 Tbsp. chicken soup base
2 cups cooked rice (optional- Uncle Ben’s 90-second Microwave wild or white rice)
2 pounds cooked shrimp, peeled and deveined
2 cups grated Jarlsberg cheese
Salt and white pepper to taste

In large skillet, sauté first five ingredients in butter until tender. Stir in flour and simmer to a thick paste. Add half and half and whisk until smooth. Remove from heat. Add cream cheese, stirring until melted. Add cayenne, chicken soup base and rice, mix well. Layer half rice mixture in shallow baking dish. Layer shrimp and then remaining rice mixture. Top with cheese. Bake at 350 degrees for 25 minutes. Set oven to broil and continue until top becomes golden brown.

Note: This recipe can be made with shrimp or crab meat. I actually used both. Enjoy!