1/2 c. butter
1 c. chopped green onion
1/4 c. chopped bell pepper
1 c. chopped onion
1 c. chopped celery
1 can stewed tomatoes
2 tbsp. Worcestershire sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 c. raw shrimp, peeled and deveined
1 can cream of shrimp soup
Louisiana hot sauce to your taste (optional)

Melt butter in 2 1/2 or 3 quart dish. Stir in onions, celery, and bell pepper. Saute on high for 10 minutes. Add cream of shrimp soup, stewed tomatoes, Worcestershire sauce, pepper, and garlic powder. Add shrimp. Cover; cook on high for 10 minutes. Serve over rice. This recipe can be made in electric skillet or in skillet on top of stove. Makes four servings.