Shrimp & Tomato Stew

1 tomato or 1-2 dozen cherry tomato, diced
2 tsp Olive Oil
1 small onion, diced
2 ribs Celery, thinly sliced
1 Cup canned crushed tomato
1 cup Water or Chicken broth
1 tsp Gumbo File (or other dried seasonings to your liking)
1 lb Shrimp, cooked, deveined and tails removed, rinsed and drained

In a large pan over medium heat, add oil and diced tomato. Heat until tomatoes begin to break apart. Add celery and onion. Continue cooking until vegetables begin to soften and tomato begins to carmalize. Add Water (or broth) crushed tomatos and file to the pan. Bring mixture to a boil and reduce heat to low. Cook until it begins to thicken. Add shrimp and cook breifly until heated throughout. Serve over rice if desired. Makes appx eight 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SRSAMSON.