1 to 2 lbs. fresh shrimp, peeled & deveined
2 sticks butter
2 to 3 onions, finely chopped
Several ribs celery, chopped
2 to 3 lg. bell peppers, diced
Garlic, diced (to taste)
1 can Ro-Tel tomatoes with chilies (or use 1 lg. can stewed tomatoes, blend or chop in blender, & Tony's Creole Seasoning to taste
1 can cream of mushroom soup

Combine melted butter, onions, celery, peppers and tomatoes, and cook to boiling. Then simmer, covered, for up to 2 hours. This time limit is not strictly necessary, but the flavor improves with this "aging." Add cream of mushroom soup (undiluted) and shrimp. Cook until shrimp are no longer translucent (will be white with pink) and mixture is thoroughly hot, usually less than 10 minutes. Serve over hot cooked rice.

This also tastes great made with chicken. Cook whole chicken and remove meat from bone. Add at shrimp point.