1 can cream of shrimp soup
1 soup can milk
4 oz. salad shrimp
4 oz. crab meat, cooked
1 c. canned peas
1 soup can instant rice

In large saucepan mix soup, milk, shrimp, crab and peas - cook over medium heat until mixture begins to softly boil. Add instant rice - stir - cover and remove from heat. Let stand 5 minutes. Serve hot.

Any other vegetables you choose may be added if cooked prior to adding. May be reheated in casserole dish in microwave if prepared ahead of time.