1. Shell and devein the raw shrimp. Coarsely chop enough to yield one-half cup and reserve for the sauce. Chop the remaining shrimp in small pieces.
2. In a skillet heat the butter, add the onion and celery and cook until the onion is transparent. Add the shrimp pieces and cook until they are pink. Add the parsley and cook until wilted.
3. Remove the pan from the heat, add the wine, mix, and add the bread crumbs. Season to taste with salt and pepper.