1 med. onion
1 sm. red (or green) pepper
1 celery stalk
1 tbsp. basil (dry)
1 c. reg. long grain rice
1 lb. lg. shrimp
Salad oil
1/3 c. all-purpose flour
1/4 to 1/2 tsp. ground red pepper

Finely chop onion, pepper and celery. Prepare rice as label directs.

In a heavy skillet over medium heat, in 1 tablespoon hot salad oil, cook shrimp and 1/4 teaspoon salt until shrimp turn pink and are tender (2 minutes), stirring frequently. Remove shrimp and wipe skillet clean.

In skillet, over medium high heat, into 1/4 cup oil, stir flour; cook, stirring until dark brown. Stir in vegetables, pepper, 3/4 cup water and 1/2 teaspoon salt. Heat to boiling. Cook over low heat until vegetables are tender. Add shrimp. Heat. Makes 4 servings. 445 calories per serving.