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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped celery |
1/2 cup diced onion |
2 small cloves garlic, minced |
3 tablespoons butter or margarine |
1 quart water |
2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped |
1 cup catsup |
1 teaspoon worcestershire sauce |
1/4 teaspoon hot sauce |
1 tablespoon salt |
1 teaspoon celery seeds |
1/4 teaspoon pepper |
2 pounds uncooked medium shrimp, peeled and deveined |
1 tablespoon lemon juice |
1/2 cup cracker crumbs |
hot cooked rice |
Directions:
1. Sauté celery, onion, and garlic in butter in a small Dutch oven until tender. Stir in next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.
2. Return to a boil; stir in shrimp and lemon juice. Reduce heat to medium; cook 5 minutes, stirring constantly. Stir in cracker crumbs.
3. Spoon shrimp mixture over hot cooked rice in individual serving bowls. Serve immediately.
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