1 lb. fresh or frozen shelled shrimp
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can whole tomatoes, undrained and cut up
Hot cooked rice
2 cloves garlic, minced
1 (10 oz.) pkg. frozen cut okra
1 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. Tabasco sauce
2 bay leaves
2 tbsp. vegetable oil

Thaw shrimp if frozen. In large skillet, cook celery, onion, pepper, and garlic in 2 tablespoons vegetable oil until vegetables are tender. Add tomatoes, okra, salt, pepper, bay leaves, and Tabasco sauce. Simmer sauce 10 minutes. Add shrimp and cook 10-15 minutes more. Remove bay leaves. Serve in soup bowls over hot, cooked rice. Serves 6.