1/2 c  Onion,chopped
1/2 c  Green bell pepper,chopped
1/2 c  Celery,finely chopped
2 tb Butter or margarine
1 cn Tomatoes(16oz)
1    Bay leaf
3/4 ts Garlic salt
1/4 ts Ground thyme
1 pk Tiny frozen cooked shrimp

-OMELETS –
8 Eggs
1/2 c Water
4 tb Butter or margarine

1. In medium saucepan over medium heat, cook onion, bell pepper and celery
in butter, stirring occasionally, until tender but not brown, about 5
minutes.

2. Stir in tomatoes, breaking apart with spoon if necessary.

3. Stir in seasonings; increase heat to high and cook, stirring
occasionally, until mixture thickens, about 8 to 10 minutes.

4. Stir shrimp into tomato mixture, then reduce heat to low; simmer just
until heated through, about 2 to 3 minutes.

5. Prepare omelets; while omelet is still moist and creamy-looking, fill
each with 1/2 cup hot shrimp mixture.

6. With pancake turner, fold omelet in half or roll; invert onto plate with
quick flip of the wrist or slide from pan onto plate.

7. Top each omelet with 2 tablespoons shrimp mixture.

*** OMELETS ***

1. Mix eggs and water.

2. In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1
tablespoon butter until just hot enough to sizzle a drop of water.

3. Pour in 1/2 cup egg mixture (mixture should set immediately at edges).

4. With inverted pancake turner, carefully push cooked portions at edges
toward center so uncooked portions can reach hot pan surface, tilting pan
and moving cooked portions as necessary.

NOTE: It is better to fill slightly underdone omelet; heat retained in eggs
completes the cooking. For a more authentic touch, add a few drops of hot
pepper sauce. Round out the menu with okra and rice.