shrimp creole

i had some frozen, uncooked shrimp in the freezer and a can of whole, peeled tomatoes, so i thought i'd make this stew for dinner. i used a recipe found on food network, added a diced hot chili pepper in there for spice, and replaced the seafood stock with my own homemade chicken stock, which i figured would be more flavorful than canned seafood stock. this is so easy to make, and is nice and hearty and filling, without being too heavy, thanks to all the vegetables. pair it with some nice, crusty bread to soak up the spicy stew. this produced lots of leftovers, too, which was more than fine with me! serves 6.

cost calculation
4 garlic cloves, $0.10
2 large onions, $0.50
2 stalks celery, $0.50
1 green bell pepper, $0.50
1 hot chili pepper, $0.10
2 cups chicken stock, $2.00
1 (28-ounce) can whole tomatoes, $1.79
2 pounds large shrimp, $4.25
total: 9.74 divided by 6 = $1.62