1 lg Onion; chopped
1 lb Shrimp; peeled, chopped
1 sm Green pepper; chopped
2 tb Cooking oil
1/2 c  Celery; chopped
2 tb Cornstarch (if needed)
1 cn Cream of mushroom soup
1 cn Rotel tomatoes
1/2 c  Parsley and green onion
-tops; chopped
Salt & pepper

Season shrimp with salt and pepper; set aside. Saute onion, green pepper
and celery in cooking oil until wilted. Add shrimp; cook until tender. Add
the soup and tomatoes. Simmer about 60 minutes. Add parsley and green onion
tops. Cook 5 minutes more. If not thick enough, add 2 tablespoons
cornstarch. Makes about 1 quart.