1 Jalapeno chili
1 med. onion, chopped
1 clove garlic, chopped
3 tbsp. butter
1 (16 oz.) can tomatoes
1 stalk celery, chopped
1 tbsp. lemon or lime juice
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
10 oz. shrimp
Cooked rice
2 tbsp. snipped parsley

Remove seeds, stems and membranes from chili, then chop. Cook and stir chili, onion and garlic in butter in 2 quart saucepan until onion is tender. Add tomatoes, celery, lemon juice, salt, sugar and pepper. Heat until boiling, reduce heat, simmer uncovered 15 minutes, stirring occasionally. Stir shrimp into tomato sauce. Heat to boiling, reduce heat. Cover and simmer 5 minutes, serve over hot cooked rice. Garnish with parsley.