1/2 c. diced onion
1/4 c. diced green pepper
1/4 c. diced celery
3 tbsp. cooking oil
Dash cayenne pepper
5 garlic pods, crushed
1 tbsp. parsley flakes
1 can golden cream of mushroom soup
2 lb. peeled shrimp (large)

In large skillet sautee onion, celery, green pepper and garlic in oil until tender but not brown. Add cream of mushroom soup. Simmer on low heat about 1/2 hour. Add shrimp and simmer until shrimp turn pink, about 35 minutes. Serve over rice. 8 healthy servings.