1/4 c. chopped onions
2 tbsp. green pepper
2 tsp. butter
1 can cream of potato soup
3/4 c. Half and Half cream
1/2 c. shredded sharp cheese
2 tsp. lemon juice
1 1/2 c. cooked or canned shrimp

Saute onions and green pepper in butter until tender but not brown. Add soup and light cream. Mix all ingredients and scald. Add cheese and lemon juice. Last add shrimp. Use in chafing dish surrounded by Pepperidge Farm Pastry Puff Shells.