2 lbs. fresh shrimp
1 sm. onion (chopped)
3/4 c. celery (chopped)
1/2 tsp. Season All
1 (8 oz.) can tomato paste
1 tbsp. butter
1 bell pepper (chopped)
1 tbsp. dried parsley
Salt and pepper to taste
2 c. cooked rice

In a large skillet, saute onions, bell pepper, celery, parsley, season all, salt and pepper in 1 tablespoon butter. Add shrimp, tomato paste, and 2 cans of water. Simmer 20 minutes. Stir rice into mixture. Cover and let stand about 5 or 10 minutes.