Shrimp Mull

• 1 cup chopped celery
• 1/2 cup diced onion
• 2 small cloves garlic, minced
• 3 tablespoons butter or margarine
• 1 quart water
• 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
• 1 cup catsup
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 1 tablespoon salt
• 1 teaspoon celery seeds
• 1/4 teaspoon pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon lemon juice
• 1/2 cup cracker crumbs
• Hot cooked rice

1. Saute celery, onion, and garlic in butter in a small Dutch oven until tender. Stir in next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.
2. Return to a boil; stir in shrimp and lemon juice. Reduce heat to medium; cook 5 minutes, stirring constantly. Stir in cracker crumbs.
3. Spoon shrimp mixture over hot cooked rice in individual serving bowls. Serve immediately.

celery, onion, garlic, butter, water, tomatoes, catsup, worcestershire sauce, hot sauce, salt, celery seeds, pepper, shrimp, lemon juice, cracker crumbs, rice

Taken from www.myrecipes.com/recipe/shrimp-mull (may not work)