Ingredients :
- 3 tablespoons butter
- 3 celery ribs, sliced
- 1 small onion, chopped
- 1/3 cup lemon juice
- 6 garlic cloves, minced
- 1 to 2 tablespoons sugar
- 2 cans Mexican petite diced tomatoes, undrained
- 1 pound peeled and deveined cooked shrimp
- 1 can tomato paste
- Hot cooked rice
- Optional: Lime wedges and chopped cilantro
Directions :
- 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 for 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.
