|Celery leaves||1⁄2 Cup (8 tbs)|
|Seafood seasoning||1 Teaspoon|
|Water||4 Cup (64 tbs)|
|Frozen shrimp||1 1⁄2 Pound (Fresh Or Thawed)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Seafood seasoning||1⁄2 Teaspoon|
|Bottled hot pepper sauce||2 Dash|
|Water||1 1⁄2 Cup (24 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|File powder||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
In 4-quart casserole, combine celery leaves, vinegar, onion slice, 2 teaspoons salt, 1 tea spoon seafood seasoning, and 4 cups water.
Cook at HIGH for 8 to 10 minutes or till boiling.
Add shrimp in shells.
Cook at HIGH for 5 minutes or till boiling.
Cook at MEDIUM (5) for 3 minutes or till shrimp turn pink, stirring once.
Peel shrimp under running water; remove vein that runs down back.
In same casserole, combine chopped onion, celery, garlic, and butter.
Cook, covered, at HIGH for 3 minutes, stirring once.
Add tomatoes, tomato paste, sugar, Worcestershire, 1/2 teaspoon salt, 1/2 teaspoon seafood seasoning, pepper sauce, and 1 1/2 cups water; stir.
Cook, covered, at HIGH for 5 minutes.
Cook, covered, at MEDIUM (5) for 20 minutes.
Add shrimp and mushrooms.
Cook, covered, at MEDIUM (5) for 5 minutes or till heated through.
Stir in file powder.