3 c  Onions,chopped
2    Bell peppers,chopped
3 c  Green onions,chopped
3    Juice of lemons
3 cn Cream/mushroom soup(10.75oz)
4 c  Water
1/2 c  Cornstarch
Salt to taste
12 c  Rice,hot cooked
1 1/2 c  Celery,chopped
8    Garlic cloves,minced
1 c  Butter or margarine
2 cn Tomato puree(15oz)
3 cn Mushrooms,pieces/stems(8oz)
6 lb Shrimp,shelled/deveined
1/2 c  Water
Black pepper to taste

1. Heat half the butter in kettle; saute onions, celery, bell peppers,
garlic, and green onions until soft.
2. Add lemon juice, tomato puree, soup, mushrooms and water; simmer.
3. Saute shrimp in remaining butter in pink; add to vegetables and simmer
10 to 15 minutes.
4. Blend cornstarch and 1/2 cup water; stir into shrimp mixture.
5. Cook 10 minutes or until heated through.
6. Correct seasoning; serve over hot rice.