Ingredients
3 tablespoons butter3 celery ribs, sliced1 small onion, chopped1/3 cup lemon juice6 garlic cloves, minced1 to 2 tablespoons sugar2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained1 pound peeled and deveined cooked shrimp (61-70 per pound)1 can (6 ounces) tomato pasteHot cooked riceOptional: Lime wedges and chopped cilantro
Preparation
In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer.
Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.
