1/4 c. chopped onion
1/4 c. chopped green pepper
1 garlic clove, minced
2 tbsp. vegetable oil
3 tbsp. flour
1 tsp. chili powder
1 tsp. salt
Dash of pepper
2 c. canned tomatoes
2 1/2 c. cooked, cleaned shrimp
2 c. cooked rice

Saute onion, green pepper and garlic in oil until tender. Blend in flour and seasonings. Add tomato and cook until thick, stirring constantly. Simmer for 20 minutes. Add shrimp. Heat through and serve over hot rice. 280 calories per 3/4 cup over 3/4 cup rice.