Shrimp Creole

1 Tbsp. olive oil
1/4 cup butter (1/2 stick)

1 stalk celery, chopped

1 large onion, chopped

1/2 cup minced green pepper

1 clove garlic, minced

1 tsp. salt, dash pepper

1/8 tsp. rosemary, crumbled

1/8 tsp. paprika

2 (16 oz.) cans tomatoes

1 lb. raw shrimp, shelled and  deveined

Hot cooked rice

Melt butter in skillet.  Add onion, peppers, celery, and garlic.  Sauté until tender.  Add seasonings and tomatoes, breaking tomatoes into small chunks.  Bring to boil.  Reduce heat and simmer about 30 minutes.  When slightly thickened, add shrimp and cook just until shrimp are pink.  Serve over rice.  NOTE: Add chili powder and/or Tabasco to spice up if you wish.