1/2 c. butter
1 med. onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
2 to 3 ribs celery, chopped
1 (10 oz.) can chopped tomatoes and chilies
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Parsley to taste
Chopped green onions to taste
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 lb. sm. shrimp
Salt to taste

Melt butter in deep 10 inch skillet. Saute vegetables until tender. Add tomatoes, lemon juice, Worcestershire sauce, parsley, and green onions. Cook 5 minutes. Add soup, shrimp, and salt. Continue cooking until shrimp are cooked and flavors are blended. Serve over rice.