2 lbs. shrimp
1 c. chopped celery
1 stick butter
1 c. chopped green onion (with tops)
1 c. diced bell pepper
1/2 to 1 can tomatoes and green chilies
16 oz. pkg. Velveeta cheese
1 can cream of mushroom soup
1 soup can milk
1 can cream of celery soup

Boil shrimp in salt water. Set aside. Saute celery, onion, bell pepper in butter. Drain and add remaining ingredients. Cook over low heat until cheese is melted and all ingredients are blended. Add shrimp five minutes before serving. Serve hot as a dip or over rice as a main dish. Makes 8 main dish servings.