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.
Return to a boil; stir in shrimp and lemon juice. Reduce heat to medium; cook 5 minutes, stirring constantly. Stir in cracker crumbs.
Spoon shrimp mixture over hot cooked rice in individual serving bowls. Serve immediately.
Oxmoor House Homestyle Recipes
Find recipes with ingredients that you have on hand.