1 c. onions
1/2 c. oil
1 c. water
2 cloves garlic, finely chopped
1 c. celery, finely chopped
1 can (16 oz.) whole tomatoes
1 can (8 oz.) tomato sauce
1 tsp. salt
1/4 tsp. each red & black pepper
2 lbs. shrimp, peeled
1/4 c. each parsley & green onion tops, finely chopped

In heavy iron pot, saute onions in heated oil until light brown. Add water, garlic and celery, cover and cook until tender. Add tomatoes, tomato sauce, salt and pepper and simmer, uncovered, 30 to 40 minutes until slightly thickened. Add shrimp, cover, and cook slowly 15 minutes. Just before serving, add parsley and green onion tops. Serve on hot rice.