1 1/4 lb. raw shrimp
4 tbsp. butter
2 c. chopped onion
2 tsp. minced garlic
1 c. chopped celery
2 c. cubed green pepper
Salt and pepper
3 c. tomatoes, cut into sm. cubes
4 tbsp. chopped parsley
1 bay leaf
2-3 drops Tabasco

Peel shrimp and devein. Heat half the butter in saucepan and cook onion and garlic about 5 minutes. Add celery and green pepper and salt and pepper. Cook about 4 minutes, until crisp-tender.

Add tomatoes, parsley, and bay leaf. Cover and boil about 10 minutes. Add Tabasco to taste. Heat remaining butter and shrimp in skillet. Sprinkle with salt and pepper. Cook only until just pink, about a minute or two. Spoon tomato mixture over shrimp and stir. Simmer until hot. Serve over rice. 4 servings.