1/4 c. butter
4 lg. onions, sliced
6 med. potatoes, cubed
1 tbsp. salt
1/2 tsp. seasoned pepper
6 c. milk
2 c. shredded pasteurized process sharp cheese (8 oz.)
2 lbs. shrimp, shelled and deveined
3 tbsp. chopped parsley for garnish

About 1 hour before serving: In Dutch oven over medium heat in hot butter, cook onions until tender. Add 1 cup hot water, potatoes, salt, and seasoned pepper. Reduce heat to low; cover and simmer for 15 minutes or until potatoes are tender; do not drain.

Meanwhile, in medium saucepan over low heat, heat milk with cheese until cheese has melted, stirring often; do not boil. Add shrimp to potatoes and cook until they are pink and tender, about 3 minutes. Add hot cheese mixture. Heat but do not boil; sprinkle with parsley. Makes about 16 cups or 8 servings.