In medium saucepan over medium heat, melt butter and cook bell pepper, and celery until onions have wilted. Add garlic powder (optional). Add the can of Rotel tomatoes and stir until tomatoes are heated. Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to a thick gravy. Remember, your shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it. Add black pepper and cayenne to taste. Rinse the shrimp in a colander and drain well.

Add the shrimp to the mixture along with the parsley and green onions.
Cook no more than 10 minutes or until shrimp turn pink. In the last couple of minutes of cooking, add a large dollop (about 1/4 cup) of catsup mainly for coloring but does give a nice taste to your dish. Serve over r

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