Easy Shrimp Etouffe
('stolen' from Faye Brooks)

  2 lbs shrimp, shelled, deveined, and cleaned
  4 tbsp butter
  4 large onions, chopped fine
  2 bell peppers, chopped fine
  (optional: 2 chili peppers, chopped fine)
  2 cans cream of celery soup (or other creamed soup)
  1 can Rotel
  1/4 tsp salt
  1/4 tsp Cayenne pepper

In a large saute pan, heat the butter and saute the onions, bell
peppers, and (optional) chili peppers until soft.  Stir in the 
cream of celery soup, Rotel, salt, and Cayenne pepper.  Bring
to a boil, reduce heat, and simmer at least 1 hour, stirring
occasionally.  Add shrimp and cook another 15-20 minutes or 
until shrimp are done.  Serve on steamed rice.  Serves 4.