1 (6 oz.) pkg. peeled, cooked shrimp
2 oz. sliced celery
2 tbsp. minced onion
4 oz. cooked, diced potatoes
1 c. skim milk
2 tsp. butter
salt and pepper to taste

Combine shrimp, celery and onion in a saucepan with enough water to cover (1 cup). Simmer over low heat until vegetables are tender. Add potatoes, milk and butter. Heat; season to taste and serve.

Yield: 2 servings.

Exchanges: 1/2 low-fat milk, 1/2 vegetable, 1/2 bread, 3 meat. Calories: 225 calories per serving.