Savannah Shrimp

2/3 Cups of Each:

Chopped Onion
Celery
Green Bell Pepper

1 Stick Butter
1 (10 3/4 oz) can Cream of Potato Soup
1 (10 3/4 oz) can Cream of Mushroom Soup
1.5 LBS. Peeled Shrimp
1 Lg. Can Carnation Milk
1 Cup Velveta Cheese
2 Tbsp. Lemon Juice

2-3 C. Rice (cooked)


Directions:

Salute vegetables in butter until tender. Add the shrimp to your veggies, cook until pink and tender. Then add milk and soup, stir. Simmer until heated thru. Add cheese and lemon juice - DO NOT BOIL. Move Shrimp to focus on preparing rice. Once rice is cooked add to shrimp, mix, and Enjoy!