1/3 cup sliced celery
2 tablespoon butter
1/4 cup creame cheese
1 cup milk
3/4 cup tomato sauce
1 cup froozen cooked tiny shrimp (thawed and drained)
Pepper to taste

Saute celery in butter on medium heat until tender. Reduce heat to low. Stir on cream cheese and milk; cook and stir until cheese is melted. Pour tomato sauce and add shrimp; season with pepper. Cook until mixture is heated through, stirring occasionally. Blend. Garnish with parsley and serve warm. Serve to 2-3.