Shrimp Newberg

1 can (10 3/4 ounces) condensed cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 package (1 pound) frozen cooked medium salad shrimp, thawed
Hot cooked rice

In a saucepan, combine soup, water and seafood seasoning. Bring to boil. Reduce heat; stir in shrimp. Heat. Serve over rice.

Yield: 4 servings