about 1 quart

How to Make It

Step 1

Sprinkle salt and pepper over shrimp; set aside.

Step 2

Sauté 1 chopped onion and celery in butter in a large skillet until tender.

Step 3

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.

Step 4

Spoon over rice in individual serving bowls; serve warm.

Oxmoor House Homestyle Recipes

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