Beliefnet
From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 3 tablespoons butter or margarine
  • 1-1/2 cups chopped celery
  • 1/2 cup sliced onions
  • 1 clove garlic, minced
  • 1 tablespoon flour
  • 2 cups canned tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2 tablespoons chopped parsley
  • 1 teaspoon oregano
  • 1-1/2 teaspoons salt
  • 2 pounds shrimp (peeled and deveined)
  • 1/2 cup sliced black olives
TO PREPARE:

Melt butter in large skillet and saute 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 sauteed in butter and drained.

SERVES: 4 - 6

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