3/4 lb. small shrimp
2 tbsp. butter
1 or 2 tomatoes, peeled
1/2 tsp. salt
Dash of pepper
1/2 tsp. paprika
3 tbsp. sherry
1/2 tsp. Worcestershire sauce
10 oz. can cream of celery soup
1/4 c. celery, chopped
2 c. cooked rice

Peel the shrimp. Cut down back and take out vein. Rinse. Saute in butter until they turn pink. Drop tomato into boiling water, then cold water. Will peel easily. Cut parallel to stem end and take out seeds and juice. Add tomato to shrimp in pan. Add salt, pepper, sherry and Worcestershire sauce. Simmer 5 minutes. Add cream of celery soup and celery. Simmer. Stir in rice. Simmer. Celery should be crunchy. Serves 2, nice for luncheon.