Ingredients

• 2 tablespoons margarine
• 3/4 cup bell pepper
• 1/2 cup chopped celery
• 1 (14 1/2 ounce) can whole canned tomatoes
• 1 tablespoon finely chopped parsley
• 1 (1 ounce) envelope Lipton Onion Soup Mix
• 1/2 cup water
• 1 lb shrimp, cooked and drained

Instructions

1. In 12-inch skillet, melt margarine and cook celery and pepper till tender.

2. Add tomatoes and parsley.

3. Add onion soup mix blended with water.

4. Bring to a boil, reduce heat, and simmer for 20 minutes.

5. Add shrimp, cook until pink.

6. Serve over hot rice.