1 1/2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, finely minced
1/2 c. chopped green pepper
6 med. ripe tomatoes
2 tsp. salt
Dash of Tabasco sauce
Dash of cayenne pepper
2 bay leaves
1 lb. fresh shrimp, cleaned & deveined
3 c. hot, cooked rice
1/8 tsp. pepper

Heat butter, add onions, garlic and green pepper and cook uncovered, over low heat about 10 minutes, stirring occasionally. Peel tomatoes and cut into eighths. Add these with salt, pepper, Tabasco, cayenne and bay leaves and cook 10 minutes more, stirring occasionally. Add shrimp, cover pan and cook 8 to 10 minutes longer, depending on size of shrimp. Remove bay leaves and serve at once over hot rice. If canned shrimp are used, drain and add during the last 3 minutes so they won't cook up. Serves 4.