creamy tomatoe and shrimp chowder

Have you figured out yet, that I heart shrimp a lot.
I do.
Nicks words was... we would pay top dollar for this in a restaurant, the flavor is THAT awesome.

start to finish 20 minutes.. who doesn't like that.

8 ounces fresh or frozen cooked peeled shrimp
1 tablespoon olive oil
2 stalks of celery chopped (1 cup)
1 medium onion  chopped 1/2 cup
2 14.5 ounce cans diced toamtoes with basic garlic and oregano undrained
1/2 cup whipping cream
1/2 cup water
Silvered fresh basil optional
Focaccia, cut into wedges optional

1. Thaw shrimp if frozen. In a large saucepain, heat oil over med heat. Add celery, onion and stir until tender.
2. Stir in tomatoes, heat through. Add shrimp, whipping cream, and the water. Cook over med. heat just until heated through. Season with ground black pepper.
3. Ladle soup into four bowls. If desired garnish with basil and or serve with foccacia wedges.