6 servings

3 cups cooked rice
4 tablespoons olive oil
2 sliced onions
1/2 cup celery, diced
1 teaspoon chopped sweet basil
1 (32 ounce) can diced tomatoes
2 cups cooked peas
2 cups boiled shrimp
salt and pepper

Process

Saute onions and celery in oil until soft. Add tomatoes, seasonings. Cook over low heat for approximately 20 minutes. Stir occassionally. Add peas and shrimp. Cover and heat through. Place 1/2 cup hot rice on heated plates and top with shrimp mixture.

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