Creamy Celery Shrimp

2 tablespoons butter
1 cup onion, chopped
1 cup bell pepper, chopped
1 pound raw shrimp, peeled
1/4 teaspoon parsley
1 can cream of celery soup
1/2 cup milk (optional)
1 can Rotel or diced tomatoes, drained
Salt and pepper to taste.

Saute onions and bell peppers in butter. Add shrimp; cook until pink. Add one can of cream of celery soup. In enough milk for desired thinning if necessary, mix in one can of diced tomatoes. Season to taste. Simmer 15 minutes. Serve over rice or pasta.

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Cajun Country -- New Iberia, Louisiana