4 C chopped or mashed canned tomatoes
3 LB shrimp (60 count) (raw & peeled)
½ C vegatable oil
1 large onion (chopped)
1 C bell pepper (chopped)
1 C celery (coarse chopped)
2 TBS cornstarch mixed with ¼ C water
6-8 cloves garlic
1 C water
2 bay leaves
1 TBS paprika
Dash cayenne to taste
1 TBS salt
3 TBS parsley
Temperature:
In a 4-5 QT heavy pot, saute the onions till clear. Add garlic and cook for 3 minutes. Add green peppers and celery, cook till all are soft and clear. Add the mashed or quartered canned tomatoes with their juices, parsley, water, bay leaves, salt, pepper and cayenne. Bring to a boil. Simmer covered for 20 minutes. Add shrimp and simmer for 5 minutes or till pink and firm to touch. Add cornstarch and water mix, stir until sauce thickens. Taste for additional seasonings. Serve over rice.
Alternate: Make a roux base and add the ingredients, omitting the cornstarch.