2 tbsp. butter
3 ribs celery, finely chopped
1 sm. onion, finely chopped
1 can condensed cream of shrimp soup
1/2 c. milk
1/2 - 1 tsp. seafood seasoning, to taste
1/2 pkg. (10 oz. size) frozen peas (no need to defrost)
5 oz. pkg. frozen tiny shrimp (no need to defrost)
8 oz. frozen "sea legs", cut into bite size pieces (no need to defrost)
1/4 - 1/2 tsp. paprika and black pepper to taste

1. Melt butter over low heat in large skillet. Add celery and onion and cook approximately 8 minutes over low heat, stirring occasionally, until soft.

2. Add soup, milk and seafood seasoning and stir until blended.

3. Add peas, cover and cook 5 minutes.

4. Add shrimp and sea legs and heat thoroughly over low heat approximately 10 minutes, stirring occasionally. Halfway through taste and adjust seasoning with paprika and black pepper as desired.

5. Serve over rice, or rolled into crepes and garnished with fresh parsley. Serves 4 generously.