2 lb. shrimp
1 cup rice
¼ cup onion, chopped
2 tbsp. green pepper, chopped
¼ cup celery, chopped
2 cans of tomatoes
1 small bottle stuffed olives, drained
2 tbsp. butter
¼ tsp. salt
- Sauté onion, pepper and celery in butter until tender. Add tomatoes and simmer for 30 minutes.
- Clean and cook shrimp. Cook and drain rice.
- About 10 minutes before serving, add olives and shrimp (whole) to the sauce. Serve on rice.