In 1-1/2 quart saucepan over medium heat, in hot butter, cook celery. Stir in soup; gradually stir in milk, 1/4 cup shrimp and lemon peel. Reduce heat to low; simmer until shrimp turn pink, stirring occasionally. Garnish with parsley and shrimp.
Makes 2-2/3 cups or 3 servings.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana