2 tbsp. butter
1 c. chopped onion
1/4 tsp. celery seed
Pinch of mace
1 (16 oz.) can whole tomatoes, crushed
1/4 c. chili sauce
1 tsp. Worcestershire sauce
1 tbsp. Accent
1/2 c. crumbed crackers
2 lbs. shrimp, shelled & deveined
1/4 c. chopped parsley
1/4 c. diced pimiento
2 tbsp. picante sauce

Preheat oven to 375 degrees. In a medium size skillet melt butter over medium heat. Add onions, celery seed and mace; saute until onions are translucent (about 5 minutes). Add tomatoes, chili sauce, Worcestershire sauce and picante sauce and bring to a boil. Stir in Accent, cracker crumbs and shrimp. Transfer to a shallow 2 quart casserole. Bake 20 minutes. Garnish with chopped pimiento and parsley. Yield: 6 to 8 servings.