1 (10 1/2 oz.) can condensed cream of mushroom soup
1 c. milk
1/4 c. butter
1/2 lb. fresh shrimp
1 c. chopped celery
1/2 chopped green pepper
1/2 chopped onion
1 lg. garlic, minced
2 c. cooked turkey or chicken, chopped
6 oz. vermicelli or spaghetti, cooked and drained
1/4 c. chopped pimentos
1 tbsp. chopped parsley
1 tbsp. Worcestershire sauce
Shredded sharp cheese

Combine soup with milk; set aside. Melt butter in Dutch oven. Cook shrimp, celery, green pepper, onion and garlic until tender. Add turkey, vermicelli, pimento, parsley and Worcestershire sauce. Pour soup over mixture and combine. Cook over low heat 10 minutes or until hot. Sprinkle with cheese.