INGREDIENTS:
1 tablespoon vegetable oil
1 medium onion, chopped
1 dash cayenne pepper
1 pinch thyme leaves, crumbled
2 bay leaves
6 to 8 green onions, chopped
1 can (14.5 ounces) tomatoes, undrained
1 cup chopped celery
3 ounces tomato paste (about 6 tablespoons)
1 green bell pepper, thinly sliced
3 pounds medium shrimp, peeled
2 cloves garlic, chopped
hot, cooked rice
PREPARATION:
Heat oil in a heavy skillet; sauté onions, celery, bell pepper,
garlic, thyme, cayenne pepper and bay leaves for a few minutes, or until
vegetables are just tender. Add tomatoes and tomato paste; simmer 15 minutes.
Add peeled raw shrimp; simmer 10 minutes.