Ella Lee’s Jalapeno Shrimp

  • Yield 4 servings


6 ounces Jalapeno Cheez Whiz
1 can Cream of mushroom soup
1 large Can sliced mushrooms, drained
1 small Jar Pimentoes
2 teaspoons Chopped parsley
2 cups Cleaned, boiled shrimp


  1. Heat soup and cheese on low in saucepan.  Add remaining ingredients and heat well, but do not boil.  Serve over rice.