1/2 c. butter
1 green pepper, chopped
1 c. celery, chopped
1 (10 oz.) can Rotel tomatoes
Green chilies, chopped
3 lb. raw, peeled shrimp
1 yellow onion, chopped
3 to 4 green onion, chopped
1 garlic clove, minced
1 can mushroom soup
Salt and pepper
Hot cooked rice

Melt butter in 10 inch skillet. Add onions, pepper, celery and garlic. Cook until tender. Add drained Rotel tomatoes. Reserve juices. Cook 10 to 15 minutes. Stir in shrimp. Cover and cook 5 minutes. Add undiluted mushroom soup. Cook until shrimp are done and mixture is thick. Serve over rice.