| 1 1/2 lb. Shelled, med. Shrimp | 1 med. Onion, chopped fine |
| 1 green pepper, chopped | 4 stalks celery, chopped |
| 4 tbsp. margarine | 2 tbsp. flour |
| 2 c. tomato sauce | 1 tbsp. vinegar |
| Salt and pepper to taste | |
| Shrimp may have vein in or removed, cook's choice. Sprinkle shrimp with salt. Sauté onion, green pepper and celery on margarine in large skillet. Blend in flour, 1tsp. salt and pepper. Add tomato sauce and vinegar. Cover and simmer for 10 minutes. Add shrimp and bring to boil. Cover and simmer for 6 minutes. Serve over bed of cooked rice.
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