Instructions: Melt butter or margarine in saucepan or large, deep skillet. Add onion and cook over low heat for a few minutes. Meanwhile, peel garlic and chop fine.

Add to onion with salt, tonatoes, water, catsup, celery seed, celery, Tabasco, Worcestershire, and pepper. Cover and simmer for 1 hour. Add lemon juice and shrimp and cook for 5 minutes or until shrimp are done through.

Add cracker crumbs and bring to a boil, stirring constantly. Serve shrimp over hot cooked rice.

Yield: 8 to 12 servings.

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