Ingredients
2 lbs. peeled, deveined shrimp
1 can diced tomatoes (14 to 16 oz)
1 bottle Texas Pete cocktail sauce (12 Oz)
3to 4 stalks celery, diced
1 medium onion, diced
1/2 bottle catsup
3 to 4 drops hot sauce (to taste)
dash pepper
Preparation
Combine tomatoes,onions, celery, cocktail sauce, catsup, hot sauce, pepper. Bring to boil, turn to low and simmer for about 1 hour or until celery and onions are tender. Add shrimp, bring to boil and turn off. Serve over steamed rice.
