4 c. water
1 lb. fresh or frozen shelled shrimp
1/2 c. chopped onion
1/2 c. chopped green onion
1 (28 oz.) can tomatoes, cut up
2 tsp. instant chicken bouillon granules
1 tsp. sugar
1 tsp. dried thyme, crushed
1/4 tsp. bottled hot pepper sauce
2 tbsp. cornstarch
2 c. hot cooked rice
1/4 c. snipped parsley

In large saucepan, bring the 4 cups of water to boiling; add shrimp. Return to boiling; reduce heat. Simmer for 1 to 3 minutes or until shrimp turn pink; drain and set aside.

In a large skillet combine the onion, green pepper and 1/4 cup water. Bring to boiling; reduce heat. Cover and simmer 3 to 4 minutes or until vegetables are crisp-tender. Do not drain.

Stir in tomatoes, bouillon granules, sugar, thyme and hot pepper sauce. Simmer uncovered for 8 minutes.

Combine cornstarch and 1/4 cup water; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add shrimp; heat through. Combine rice and parsley. Serve shrimp mixture with rice mixture. 4 servings.