Total Calories: 807
In a large Dutch oven over medium heat, saute shrimp in 1 tablespoon of the butter or margarine for 2 minutes add vermouth and saute 1 minute longer. Remove shrimp and drippings to a small bowl set aside.
Increase heat to medium-high. Saute onions, green peppers, celery and garlic in remaining 7 tablespoons butter or margarine for 15 minutes or until vegetables are tender.
Add tomatoes with juice, parsley, bay leaf, sugar, rosemary, thyme, sage, red pepper, salt and pepper. Bring to a boil reduce heat to low and simmer, uncovered, for 20 to 25 minutes. Add shrimp. Heat mixture through.
Place rice in a large serving bowl or in individual soup bowls. Spoon shrimp mixture over
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