1 1/2 lbs. peeled & deveined shrimp
1 c. chopped onions
1/2 c. chopped bell pepper
4 cloves minced garlic
1/2 c. cooking oil or 1/4 lb. butter
1 (6 oz.) can tomato paste
1 (6 oz.) can tomato sauce
3 beef bouillon cubes
1/3 tsp. sugar
1/2 c. green onions
1/2 c. parsley
1 c. chopped celery
3 c. water
Salt & pepper
Tabasco sauce to taste
2 tsp. chili powder (optional)

Peel and devein shrimp; sprinkle with salt, pepper and Tabasco sauce; set aside. Heat heavy pot to medium heat; cook onions, bell pepper, green onions, parsley and celery in oil after they have been blended in a blender. Add garlic, tomato paste and tomato sauce. Add water, bouillon cubes and chili powder. Cook sauce 40 minutes before adding shrimp and cook an additional 30 minutes after they have been added. Serve over boiled rice or Rice Pilaf, with a tossed green salad and French bread.

RICE PILAF:

1/2 c. finely chopped onions
2 bay leaves
Tops, stems & green leaves or 2 pieces celery
2 sprigs parsley
1 c. uncooked rice, converted
2 c. hot chicken broth
1/2 stick butter
1 clove garlic, finely chopped

Cut a piece of brown paper the size of a casserole dish and butter well.

Saute onions, bay leaves and garlic in butter in a casserole dish that can be put into the oven. Do not brown the onions. Remove bay leaves and add celery leaves, parsley and uncooked rice. Blend well with the hot chicken broth. Bring to a boil and cover with buttered brown paper. Place in a 350 degree oven and bake exactly 18 minutes. This rice keeps well in the refrigerator for 1 week. Serves 8 to 10.