- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper
- 3 pounds uncooked medium shrimp, peeled and deveined
- 1 large onion, chopped
- 3 stalks celery, cleaned and chopped
- 1/2 cup butter or margarine
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 2 teaspoons tomato paste
- 3 green onions, chopped
- 1/4 cup chopped fresh parsley
- Hot cooked rice
How to Make It
Sprinkle salt and pepper over shrimp; set aside.
Sauté 1 chopped onion and celery in butter in a large skillet until tender.
Dissolve cornstarch in water. Add cornstarch, tomato paste, and shrimp to vegetables; stir well. Cook 10 minutes over low heat, stirring occasionally. Add green onion and parsley; simmer 5 minutes, stirring often.
Spoon over rice in individual serving bowls; serve warm.