1 c. chopped onion
1 c. chopped green pepper
1 c. chopped celery
1/2 c. butter
1/4 c. flour
1 (12 oz.) can tomatoes
1 c. Kraft barbecue sauce
1/4 tsp. salt
4 c. (1 lb. 4 oz.) cooked shrimp

Cook onions, green pepper, and celery in butter until tender. Blend in flour. Gradually add tomatoes, barbecue sauce and salt, stirring until thickened. Cover. Simmer 15 minutes, stirring occasionally. Add shrimp. Cook additional 5 minutes. Serve over rice. 8 servings.