1 Large can of Mushroom Soup
1 cup of Milk
1/4 cup of Onion
1 Bag of Salad Shrimp
1 tbsp. Butter
Salt
Pepper
1 tsp. Parsley

Sauté onions in butter until tender. Mix milk and soup together. Add the onions. Add thawed shrimp to mixture. Then add dash of salt, pepper and 1 tablespoon of parsley. Cook until hot, stirring occasionally.