2 lbs. shrimp, peeled and deveined
2 c. rice
4 c. liquid (water and juice from tomatoes)
2 (1 lb.) cans peeled whole tomatoes
1 lg. onion, diced
3 stalks celery, diced or sliced thin
1 whole datil pepper
1 tsp. salt
Black pepper as desired

Drain liquid of tomatoes (save to add with water). Mash tomatoes. In 4 quart pot put 2 tablespoons oil; saute onions and celery. Add datil pepper, tomatoes, salt and pepper and liquid. Bring to a boil; add rice and cook until almost all the liquid is absorbed. Add shrimp and cook until all liquid is absorbed, about 20-25 minutes.