Bayou Shrimp

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons margarine
1 cup fresh mushrooms, sliced
1 (1 pound) can whole tomatoes, chopped
1 (8 ounce) can tomato sauce
1/8 teaspoon seasoned salt
1/8 teaspoon Tabasco sauce
2 tablespoons parsley flakes
1 1/4 cups cooked or canned shrimp

Saut� onion and celery in margarine until limp. Add mushrooms and saut� for 1 minute. Stir in garlic, tomatoes, tomato sauce, salt, Tabasco sauce and parsley. Simmer, covered for 15 minutes to blend flavors; stir occasionally.

Add shrimp to sauce; stir to mix. Let stand a few minutes to heat shrimp; do not boil. Serve over hot cooked rice or spaghetti.

Makes 4 servings.