Shrimp Mull

Name: Shrimp Mull
Ingredients: 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

16 ingredients

3 steps

Ingredients

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

Directions

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.