2 tbsp. butter
1 medium onion chopped
2-10 3/4 oz. can cream of potato soup, undiluted
3 1/2 c. milk
1/4 tsp. ground red pepper
1 1/2 lb. medium size shrimp, peeled
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 tsp. garlic powder (optional)
Garnish- chopped fresh parsley
Oyster crackers (optional)

Melt butter in Dutch oven, over medium heat, add onion and sauté for 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper. Bring to a boil. Add shrimp, reduce heat and simmer, stirring often for 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish with parsley and serve with oyster crackers if desired. Serve immediately.

Makes 12 cups.