Cream Shrimp and Peas Soup (Carolyn)

1 can Cream of Shrimp soup
1 can milk
1-2 T butter
1/4 cup flour
3/4 to 1 lb. Shrimp
2 cups frozen peas
Melt butter, add flour and then milk. Cook over low heat until thickens then add soup mix, shrimp and thawed peas. Serve with crackers, toast or in bread bowls.