4 tbsp. butter
2 onions, chopped
1/2 green bell pepper, chopped
1 c. celery, chopped
1 (3-4 oz.) can button mushrooms, drained
1 can tomato soup
1/4 tsp. sage
2 c. green shrimp, peeled and deveined
Salt to taste

Melt butter. Add onions, pepper and celery; saute until tender. Add mushrooms, tomato soup, sage and shrimp. Bring to a boil and cook 10 minutes Add salt to taste if necessary. Serve over hot rice. If using precooked shrimp, add the last 5 minutes of cooking.