2 lb. shrimp (peel and devein)
1 can cream of mushroom soup
1 can Rotel tomatoes
3 tbsp. butter
1 pan of cooked rice
Salt
Pepper

Saute shrimp in butter (about 5 minutes). Add tomatoes, can of soup, and 1/2 can of water. Add salt, and pepper to taste. Stir well. Serve when hot. Makes 4 large servings.