1 (28 oz.) can whole tomatoes
1/4 c. ketchup
1 c. chopped onions
3 cloves garlic, minced
1 tbsp. oil
2 bay leaves
2 tsp. rosemary
1 lb. med. cooked & shelled shrimp
1 c. grated cheddar cheese
Dash pepper or Tabasco (opt.)
1 lg. green pepper, cut into strips

Drain tomatoes, save liquid. Add water to liquid to make 2 1/2 cups. Add ketchup. Coarsely chop tomatoes. In large skillet, cook onions, green pepper and garlic in oil about 2 minutes (or until tender). Add tomato liquid and bring to a boil. Stir in tomatoes, rice and seasonings. Cover and simmer until rice is tender, 15 to 20 minutes. Stir in shrimp. Remove from heat, keep covered for 5 minutes until all liquid is absorbed. Top with grated cheese. Serves 4.