The Big Easy Spicy Shrimp

1. 1

   Melt the butter in a large Dutch oven over medium heat. Stir in bell pepper, onion and celery. Cover and cook for 5 minutes, stirring 2 or 3 times, until vegetables are tender, yet still crisp.

2. 2

   Meanwhile, combine spaghetti sauce and diced tomatoes with chilies in a separate, medium saucepan over medium heat. Cover, bring to a boil then reduce heat and simmer for 10 minutes.

3. 3

   Add shrimp to the Dutch oven and increase heat to high. Cook 2 to 3 minutes while tossing, until shrimp are pink and just opaque in the center. Add sauce; stir well and return to a simmer. Serve shrimp over rice.

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