1 (16 oz.) can peeled, whole tomatoes, not drained
4 tbsp. butter
1 c. long grain rice
1 sm. onion, chopped finely
2 stalks celery, chopped
Salt and pepper to taste
1 1/2 lbs. deveined shrimp

Empty tomatoes in a bowl and squeeze into small pieces. In a saucepan, melt 2 tablespoons butter until bubbly. Add rice and saute in butter until golden in color. (Do not brown.) Melt remaining butter in a heavy 3 quart pot. Add onion and celery; saute until tender. Add tomatoes, 1/4 cup water, and salt and pepper to taste. Bring to a boil. Simmer, covered, until celery is cooked (15 minutes). Mix in shrimp about 5-7 minutes or until shrimp turns pink. Add rice. Simmer, covered, 30 minutes. Stir occasionally. Add more water if necessary. Allow to stand 10 minutes before serving.