1/4 c. onions, chopped
2 tbsp. bell peppers, chopped
3 tbsp. butter
1 can cream of potato soup
1/2 c. sharp cheese, shredded
2 tsp. lemon juice
1 to 1 1/2 lbs. fresh shrimp, cooked
3/4 c. half & half cream
Patty shells (I use Pepperidge Farm frozen patty shells)

Saute onions and bell pepper in butter. Add soup, cheese, and half & half cream. Stir this over low heat until cheese is melted. Add lemon juice and cooked shrimp. Check for seasoning. Season with salt, pepper, and red pepper (if necessary). Serve shrimp mixture hot in cooked patty shell.

Note: Try this with crawfish too while they're in season.