1/2 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.
Yield: 4 servings
Cajun and Creole Recipes