|Celery leaves||1⁄2 Cup (8 tbs)|
|Seafood seasoning||1 Teaspoon|
|Shrimp/1 pound frozen shelled shrimp||1 1⁄2 Pound (Fresh Or Frozen In Shells)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|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|
|Mushrooms||1 Cup (16 tbs), sliced|
|File powder||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
In a large saucepan mix celery leaves, vinegar, onion slice, salt, 1 teaspoon seafood seasoning, and 4 cups water; bring to boiling.
Add shrimp in shells; return to boiling.
Simmer till shrimp turn pink, about 3 minutes.
Peel shrimp under running water; remove vein that runs down the back.
Cook chopped onion, celery, and garlic in butter till tender.
Add tomatoes, tomato paste, sugar, Worcestershire sauce, 1/2 teaspoon seafood seasoning, pepper sauce, 1 1/2 cups water, and 1/2 teaspoon salt.
Simmer, covered, 30 minutes.
Add shrimp and mushrooms; simmer till shrimp are heated through and mushrooms are tender.
Stir in file powder; serve over rice.