2 tbsp. butter
3/4 c. chopped green pepper
1/2 c. chopped celery
1 env. Lipton golden onion soup mix with real chicken broth
1 can (16 oz.) whole tomatoes, drained and chopped reserve liquid
1/2 c. water
1 tbsp. finely chopped parsley
1 lb. uncooked shrimp, cleaned

In medium skillet, melt butter and cook green pepper and celery until tender. Add onion soup mix blended with reserved liquid and water, tomatoes and parsley. Bring to a boil, then simmer covered, stirring occasionally, 20 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Serve with hot cooked rice. Makes 4 servings.