Bayou Shrimp1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons margarine
1 cup fresh mushrooms, sliced
1 (1 pound) can whole tomatoes, chopped
1 (8 ounce) can tomato sauce
1/8 teaspoon seasoned salt
1/8 teaspoon Tabasco® sauce
2 tablespoons parsley flakes
1 1/4 cups cooked or canned shrimp Sauté onion and celery in margarine until limp. Add mushrooms and sauté for 1 minute. Stir in garlic, tomatoes, tomato sauce, salt, Tabasco® sauce and parsley. Simmer, covered for 15 minutes to blend flavors; stir occasionally. Add shrimp to sauce; stir to mix. Let stand a few minutes to heat shrimp; do not boil. Serve over hot cooked rice or spaghetti. Makes 4 servings.
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