1 pound fresh or frozen medium shrimp in shells
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
2 tablespoons margarine or butter
1 14 1/2 oz. can tomatoes, cut up or one 14 1/2 oz. can diced tomatoes
2 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper
1 bay leaf
2 tablespoons cold water
4 teaspoons Clabber Girl Cornstarch
2 cups hot cooked rice
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
In a large skillet cook onion, celery, sweet pepper, and garlic in margarine or butter until tender. Stir in undrained tomatoes, parsley, salt, paprika, red
pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
Stir together cold water and Clabber Girl Cornstarch. Stir shrimp and cornstarch mixture into tomato mixture. Cook and stir till thickened and bubbly.
Cook and stir for 1-3 minutes more or till shrimp turn pink. Remove bay leaf.
Serve over rice.
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