1 stick butter
1 lg. onion
1/4 c. finely chopped bell pepper
1/2 c. non-dairy creamer
1/8 c. parsley flakes
1 lb. shrimp
10 slices American cheese
1/2 c. water

Boil shrimp and peel. Set aside. In a large saucepan melt butter and onion and bell pepper. Saute until tender. Add shrimp and parsley flakes. Cook a few minutes until shrimp are done or turn colors. Add water. Heat to a slow boil stirring constantly. Add cheese and stir until melted, then add non-dairy creamer. Stir until it is smooth and creamy. Let it cook until it is proper consistency. If too thin, thicken by adding 1/2 cup water with 3 tablespoons cornstarch. Serve over rice.