Instructions: Remove tails from shrimp if desired. Add oil to large skillet. Place onions, celery, green bell peppers, and garlic in hot oil. Saute 2 minutes, then cover and sweat until cooked (5 to 7 minutes).

Stir again. Sprinkle flour over vegetables and stir. Cook 5 minutes until roux begins to brown and stick to vegetables. Stir in tomatoes; allow to boil and thicken.

Add shrimp, cayenne, pepper and salt. Cook 5 minutes. Add sherry; bring back to a boil. Serve over white rice.

This recipe yields 4 to 6 servings.

NOTES : Chefs Tip - Adjust salt and cayenne to taste. Water can be added to vary thickness.

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