Recipe - Quick Shrimp Mull

6 tablespoon Butter or margarine
One half cup Diced onion
2 Cloves (small) garlic
3 teaspoon Salt
2 cn (16oz) tomatoes
4 cup Water
1 cup Tomato catsup
1 teaspoon Celery seed
1 cup Chopped celery
3 dr Tabasco sauce
One half teaspoon Worcestershire sauce
One fourth teaspoon Pepper
3 teaspoon Freshly squeezed lemon juice
2 pound Raw shrimp (peeled; black
vein removed; and cut in
two lengthwise)
One half cup Fine cracker crumbs
Hot cooked rice

Melt butter or margarine in saucepan or large, deep skillet. Add onion and
cook over low heat for a few minutes. Meanwhile, peel garlic and chop fine.
Add to onion with salt, tonatoes, water, catsup, celery seed, celery,
Tabasco, Worcestershire, and pepper. Cover and simmer for 1 hour. Add lemon
juice and shrimp and cook for 5 minutes or until shrimp are done through.
Add cracker crumbs and bring to a boil, stirring constantly. Serve shrimp
over hot cooked rice. Yield: 8 to 12 servings.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.