1 1/2 lb. shrimp
4 tbsp. butter
2 c. chopped onions
4 ribs celery, chopped
1 green pepper, chopped
1 (16 oz.) can stewed tomatoes
Salt and pepper
1 tsp. chives
1 1/2 tsp. basil
1 tsp. Tabasco
1 can tomato paste
Pastry for deep-dish double-crust 10-inch pie

Peel shrimp. This can be done most easily after a brief bath in boiling water. Heat butter in skillet. Add onions and cook until clear. Add shrimp, celery, green pepper, stewed tomatoes, salt, pepper, chives, basil, Tabasco and tomato paste. Simmer, stirring continually for 5 minutes. Line 10-inch deep dish pie tin with pastry and pour in shrimp mixture. Cover with remaining pastry. Make vent holes in top crust. Cook in reflector oven for approximately 30 minutes, or until crust is browned. Serves 6.