Louisiana Shrimp Sauce Piquant

• 2 lb. peeled shrimp
• 2 medium onions, chopped
• 1 c. water
• 2 Tbsp. corn oil
• 6 cloves garlic, chopped
• 1 c. chopped celery
• 1 (16 oz.) can whole tomatoes
• 1 c. fresh chopped parsley
• 1/2 tsp. salt or more to taste
• 1/4 tsp. black pepper
• 1/4 tsp. Tabasco sauce
• 6 thin slices lemon, quartered
• 1 c. green onions, chopped
• 1 (16 oz.) can tomato sauce

1. In a large skillet, saute onions in heated oil until light brown.
2. Add water, garlic and celery.
3. Cover and cook until tender.
4. Add tomatoes, salt, pepper, tomato sauce and Tabasco sauce.
5. Simmer uncovered on low heat for 30 to 40 minutes until thickened.
6. Add shrimp and lemon pieces.
7. Cover and cook 15 minutes for 2 to 3 minutes.
8. Before serving, add parsley and green onion.
9. Serve over cooked rice.
10. Serves 6.
11. Has 189 calories, 30% from fat.

peeled shrimp, onions, water, corn oil, garlic, celery, tomatoes, fresh chopped parsley, salt, black pepper, tabasco sauce, thin slices lemon, green onions, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621658 (may not work)