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.
Oxmoor House Homestyle Recipes
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