1 c. chopped onions
1/2 c. chopped celery
1/4 c. chopped green pepper
1/2 c. sliced mushrooms
1 clove garlic, minced
1 tbsp. flour
1 tsp. salt
1 tsp. sugar
1/2 c. water
1 c. water
3 tbsp. tomato paste
2 c. frozen peas
1 tbsp. vinegar
3 c. shrimp, peeled
1 tsp. chili powder
Rice, cooked
Chopped pecans, toasted

Saute onions, celery, green pepper, mushrooms and garlic in a little olive oil. Mix flour, salt, sugar, 1/2 cup water to make a paste. Add to vegetables along with additional water and tomato paste. Simmer 20 minutes. Add peas, vinegar, shrimp and chili powder and cook until shrimp is done. Serve immediately over rice and sprinkle with pecans. Serves 6 to 8.