4 tbsp. butter
1 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
3 toes garlic, minced
1 can diced Rotel tomatoes
3 tbsp. chopped parsley
1 tsp. salt
2 c. boiling water
3 lbs. raw peeled shrimp
3 tbsp. cornstarch
1 can tomato sauce
1/8 tsp. each red & black pepper

Saute onions, celery and bell pepper in butter for about 5 minutes. Add garlic and cook about 5 minutes longer. Add parsley and salt and pepper and tomatoes and sauce. Add 2 cups boiling water and cook for about 30 minutes. To thicken gravy mix cornstarch in a little cold water and add to gravy. Add shrimp and cook for about 30 minutes. Serve over cooked rice.