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Ingredients
3 Tablespoons butter or margarine
1 1/2 Cups celery, chopped
1/2 Cup onions, sliced
1 Clove garlic, minced
1 Tablespoon flour
2 Cups canned tomatoes
1 (8 oz) Can tomato sauce
2 Tablespoons parsley, chopped
1 Teaspoon oregano
1 1/2 Teaspoons salt
2 Pounds shrimp, peeled & deveined
1/2 Cup sliced black olives
Instructions
Melt butter in large skillet and saut� celery, onions, and garlic until tender. Sprinkle in flour and stir until light brown. Add tomatoes, tomato sauce, parsley, oregano and salt; simmer 10 to 15 minutes. Add shrimp and olives. Continue cooking until shrimp are done, about 5 minutes. Serve on fluffy white rice tossed with sliced mushrooms, which have been lightly saut�ed in butter and drained.