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Shrimp Mull

Yield about 1 gallon


  • 1 cup chopped celery
  • 1/2 cup diced onion
  • 2 small cloves garlic, minced
  • 3 tablespoons butter or margarine
  • 1 quart water
  • 2 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
  • 1 cup catsup
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot sauce
  • 1 tablespoon salt
  • 1 teaspoon celery seeds
  • 1/4 teaspoon pepper
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon lemon juice
  • 1/2 cup cracker crumbs
  • Hot cooked rice

How to Make It

  1. Sauté celery, onion, and garlic in butter in a small Dutch oven until tender. Stir in next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally.

  2. Return to a boil; stir in shrimp and lemon juice. Reduce heat to medium; cook 5 minutes, stirring constantly. Stir in cracker crumbs.

  3. Spoon shrimp mixture over hot cooked rice in individual serving bowls. Serve immediately.

Oxmoor House Homestyle Recipes