1/2 c. vegetable oil
1 c. green pepper, chopped coarsely
2 c. onion, chopped coarsely
1 c. celery, chopped
2 tsp. garlic, minced
2 c. tomatoes, whole
1 tbsp. paprika
1/4 tsp. cayenne pepper
1 tsp. salt
3 c. water
1 bay leaf
3 lbs. raw shrimp, peeled & veined
2 tbsp. cornstarch

Heat oil and saute first 4 ingredients until tender. Add tomatoes and brown. Stir in paprika, cayenne, salt and water. Add bay leaf and simmer 5 minutes. Add shrimp and continue simmering 10 to 12 minutes. If desired, thicken sauce with cornstarch mixed in a little cold water. Serve over hot fluffy rice. Serves 4 to 6.