1 1/4 lb. raw shrimp in shell
4 tbsp. butter
2 c. finely chopped onion
2 tsp. minced garlic
1 c. chopped celery
2 c. green pepper, cut in 1" cubes
Salt & pepper to taste
3 c. fresh tomatoes or canned cut in sm. cubes
4 tbsp. finely chopped parsley
1 bay leaf
Tabasco sauce to taste

Peel the shrimp and remove intestinal tract. Set shrimp aside. Heat half the butter in a saucepan and add the onion and garlic. Cook about 5 minutes without browning. Add celery and green pepper. Add salt and pepper to taste. Cook about 4 minutes, stirring often. Do not over cook. Vegetables should remain crisp. Add tomatoes, parsley and bay leaf. Cover. At the boil cook about 10 minutes. Add Tabasco sauce to taste.

In a skillet heat remaining butter and shrimp. Cook about 1 minute, or until shrimp loses red color. Combine shrimp and tomato mixture and serve over rice.