Cooking Our Way

1 lb. peeled Mississippi Gulf shrimp
1 chopped onion
1 can cream of mushroom soup
1 chopped bell pepper
2 tea. paprika
½ clove garlic
seasoning to taste
1 stick butter
your favorite rice

Melt butter in a medium sauce pan.  Add onion, pepper and garlic.  Sauté on medium heat about 30 minutes.  Add paprika and season to taste (with every spice in your cabinet that you like with shrimp.)  Add soup and 1 cup water and cook, stirring occasionally, until sauce turns brown.   Add second teaspoon paprika and check seasoning.  Turn heat up to medium high and add shrimp.  When shrimp are done, turn off heat, cover and let stand for about ten minutes.  Serve over cooked rice.
(I don’t believe Gerald made this but he did eat it and told me it was good.)