Heat the white sauce, and to it add the shrimp, mushrooms, salt, and pepper.

Heat the olive oil in a medium skillet over medium-high heat and add the shrimp.

Heat the oil in a medium skillet until hot but not smoking and add the shrimp mixture.

Then add the shrimp to the soup.

Brown the butter in a saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper.

Increase the heat to high and add the shrimp and chicken; stir-fry until the shrimp are bright orange-pink, about 1 minute.

What worked best was to bring the broth to a boil, turn off the heat, add the shrimp, and cover the pot.

Next, add the shrimp, a bit of salt and pepper for seasoning and cook until almost opaque (about 2-3 minutes).

Add the shrimp mixture and stir-fry until lightly cooked, about 30 seconds.

Add the shrimp and toss to coat well with the butter mixture.

Add the shrimp and simmer until just cooked through, 5 minutes.

Put some boiled rice on a platter; add the shrimps and pour over the sauce.

Add the shrimp and cook for 2 minutes, then add the chunks of fish and crabmeat.

Add the shrimp and toss to coat.

Stir until smooth, then add the shrimps.

Add the shrimp to the stock and poach just until they turn firm and opaque, about 2 minutes.