1 1/2 c. chopped onion
1 c. chopped celery
2 med. green pepper, chopped
2 cloves garlic, minced
1/4 c. butter
15 oz. tomato paste
1 c. water
2 tsp. minced parsley
1 tsp. salt
1/8 tsp. cayenne pepper
2 bay leaves, crushed
1 lb. raw shrimp, cleaned
3 c. hot cooked rice

Melt butter in pan; cook and stir onion, celery, green pepper and garlic about 5 minutes or until tender. Remove from heat; stir in tomato paste, water and seasonings. Simmer 10 minutes. Add shrimp; cover and cook over medium heat 10 to 20 minutes or until shrimp are pink and tender. Serve over hot cooked rice. Serve 6.