1/2 c. celery leaves
2 tbsp. vinegar
1 slice onion
2 tsp. salt
1 tsp. seafood seasoning
4 c. water
1 1/2 lbs. fresh or frozen shrimp, in shells, OR 1 lb. frozen shelled and cooked shrimp, thawed
1/2 c. chopped onion
1/2 c. chopped celery
1 (16 oz.) can tomatoes, cut up
1 clove garlic, minced
1/4 c. butter
1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. seafood seasoning
Several dashes bottled hot pepper sauce
1 c. sliced fresh mushrooms
1 tsp. file' powder
Hot cooked rice
1 1/2 c. water

To cook fresh or frozen shrimp in shells: In a large saucepan combine celery leaves, vinegar, the onion slice, 2 teaspoons salt, and the 1 teaspoon seafood seasoning. Stir in the 4 cups water; bring to boiling. Add fresh or frozen shrimp in shells; return to boiling. Simmer about 3 minutes or until shrimp turn pink. Drain.

Peel shrimp under running water; remove vein that runs down the back. Cook the chopped onion, celery and garlic in butter until tender. Add undrained tomatoes, the 1 1/2 cups water, the tomato paste, sugar, Worcestershire sauce, the 1/2 teaspoon salt, 1/2 teaspoon seafood seasoning, and hot pepper sauce. Simmer, covered, 30 minutes. Add shrimp and mushrooms, simmer, uncovered, until shrimp are heated through and mushrooms are tender. Stir in file' powder; serve over rice. Makes 6 servings.