2 (16-ounce) cans whole tomatoes, undrained and chopped
1 pound medium shrimp, cooked, peeled, and deveined
Hot cooked rice
How to Make It
Sauté first 8 ingredients in butter in a small Dutch oven until vegetables are tender. Stir in tomato; simmer 20 minutes. Add shrimp; cook over medium heat until thoroughly heated. Discard bay leaf. Serve immediately over rice in individual bowls.