2 tbsp. butter
1 medium onion, chopped
2 (10 3/4 oz.) cans cream of potato soup
3 1/2 cups milk
1/4 tsp. ground red pepper
1 1/2 lb. med size frozen RAW shrimp, peeled and deveined.
1 cup Monterey Jack cheese
Melt butter in a Dutch oven over medium heat'add oinon, and saute until tender. Stir in cream of potato soup, milk and pepper;bring to a boil. Add shrimp; reduce heat, and simmer, stirring often for five minutes or until shrimp turn pink. Stir in cheese until melted.