Shrimp with Rice

3 cups cooked rice
4 tablespoons olive oil
2 onions (sliced)
1 teaspoon chopped sweet basil
2 cups cooked shrimp
1 large can tomatoes (plum)
2 cups peas
1/2 cup diced celery
Salt and pepper to taste

Pour oil in a deep saucepan and heat. Add the onion and celery and cook over a medium flame for about ten minutes until tender. Add tomatoes, basil and salt and pepper. Cook over very low heat for about 20 minutes, stirring occasionally. Add the peas and shrimp. Cover and cook 5 minutes longer or until shrimp is thoroughly heated.

To serve: Place about 1/2 cup rice on individual heated plates then top with the shrimp mixture. Serve very hot. Serves 4 to 6.