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