2 tbsp. butter
1/2 c. celery, diced
2 scallions with tops, finely cut
1 (10 1/2 oz.) can cream of shrimp soup
1 1/3 c. milk
1/4 green pepper, chopped
2 c. shrimp, cooked & cleaned (about 1 lb.)
Dash pepper
1/2 c. stuffed olives, sliced
1/2 c. Parmesan cheese, grated
Paprika

Melt butter in electric fry pan at about 260 degrees. Add celery and scallions; saute, stirring. Add canned soup and milk. Turn dial to simmer. Add green pepper, shrimp (cut in half if large), dash pepper and olives. Stir to blend. Cover; close vent. Simmer for 10 minutes. Sprinkle cheese and paprika on top. Cover; turn to warm until ready to serve.

Note: Serve on toast, rice or use as filling in Pepperidge Farm pastry shells.