1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, finely chopped
1 lb. raw shrimp, cleaned
1 tsp. salt
1/2 tsp. Tabasco
1 lg. can chopped tomatoes
1 3/4 c. instant rice

Heat butter in skillet. Add onion, green pepper and garlic. Saute until lightly brown. Add shrimp and cook over low heat until shrimp are pink. Add tomatoes, salt and Tabasco. Cover and simmer about 5 minutes. Stir well; add rice and continue to simmer 5 minutes longer. Serves 4 to 6.