Microwave Shrimp Étouffée

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 cans cream of mushroom soup
 * 2 cans tomatoes with green chilies
 * 1 yellow onion finely chopped
 * 2 bundles green onions chopped
 * 1 cup finely-chopped celery
 * 1 bell pepper finely chopped
 * 4 sprigs parsley chopped
 * ½ teaspoon celery seeds
 * 4 tablespoons butter
 * 2 pounds peeled raw shrimp

Directions

 * 1) Combine all vegetables with celery seeds and butter in microwave-safe dish then cover and cook on high for 15 minutes stirring occasionally.
 * 2) Add soup and tomatoes and cook on high for 10 minutes longer.
 * 3) Add shrimp and cook on high 10 more minutes.
 * 4) Serve over rice.