1/2 to 1 lb. shrimp (boiled and peeled)
1 c. chopped celery
1 c. chopped onion
1 c. chopped green pepper
1 can cream of mushroom soup
1/2 lb. Velveeta
1/2 c. milk
1/2 stick butter

In skillet, melt butter. Saute celery, onion and green pepper in butter until tender. Add soup and Velveeta, stir until cheese is melted. Add milk; stir well. Add shrimp. Serve over rice.