1/4 c. butter
1 lg. onion, chopped
1/2 c. green peppers, minced
1 clove garlic, minced
1 tsp. salt
Dash of pepper
1/8 tsp. dried rosemary
1/8 tsp. paprika
2 c. canned tomatoes
1 lb. cleaned shrimp, boiled

Melt butter in saucepan. Add onion, green peppers, garlic; saute 10 minutes. Add salt, pepper, rosemary, paprika and tomatoes. Bring to a boil; then reduce heat and simmer 15 minutes. Add shrimp; heat thoroughly. Makes 4 servings.

NOTE: 1 1/4 teaspoons chili powder and 2 dashes of Tabasco may be added to tomatoes for a "hot" shrimp Creole.