Shrimp Etouffee

2 cans Golden Mushroom soup (not cream of mushroom soup)
1 can Rotel
1 can Cream of Celery soup
2 cans water

Heat till well blended. Then add

3 lb shrimp ( if using frozen cooked shrimp, thaw, add in the during the last two minutes or your shrimp will be rubbery.)

Cook for about 20 minutes.

Serve over cooked rice or angel hair pasta.