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Saturday, July 01, 2006

Shrimp Jambalaya

  • 2 lbs. shrimp, peeled and deveined
  • 2 Tbs. tomato paste
  • 1 tsp sugar
  • 3 cloves garlic, pressed
  • 1 1/2 cups onions, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1 cup oil
  • 1/2 tsp cornstarch
  • 1/2 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • 2 cups water
  • 4 cups cooked long grain rice
  • Salt, red and black pepper to taste

In  a heavy pot add oil, onions, celery, bell pepper and garlic. Cook uncovered over medium heat until onions are tender. Add tomato paste and cook another 15 minutes, stirring constantly. Add 1 1/2 cup water, salt, sugar, red and black pepper. Cook uncovered over medium heat until oil floats to the top Use clean paper towels to absorb the oil and discard towels. Add shrimp and cook for approximately 20 minutes. Dissolve cornstarch in 1/2 cup of cold water. Add this to the mixture and cook another 5 minutes.

Mix ingredients with cooked rice. Add green onions and parsley. Mix well. Serves 8 to 10.

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