2 onions, chopped
1 1/2 c. chopped celery
1 sm. green pepper, chopped
1 sm. red pepper, chopped
Touch of garlic salt
1/2 c. butter
1/4 c. sherry wine
1 lb. shrimp, cleaned
1 (10 3/4 oz.) can cream celery soup OR
1 (10 3/4 oz.) can cream mushroom soup
1 handful chopped parsley

In electric fry pan or any 10-inch skillet saute onions, celery, peppers, and garlic salt in butter. Add shrimp and cook for 4 minutes. Add soup and parsley and simmer for 20 minutes. Add sherry and serve on rice. Serves 4-6.