Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Shrimp 1 ea Med. onion, chopped
Salt to taste 1 1/2 lb Tomatoes, peeled,strained OR
1 ea Med. onion 1 tb Tomato paste diluted with:
3 ea Stalks of celery 1 c Water
1 1/2 c Oil 2 1/2 c Raw rice

Wash shrimp and put into lge. pot. Add enough water to cover.
Add salt and whole onion and celery, and bring to a boil. Cook for
abt. 5 min. Remove the shrimp with slotted spoon and reserve liquid.
Shell and devein the shrimp. Heat the oil in lge. pot. Saute
chopped onions until light golden. Add shrimp, turning 2 or 3 times.
Add tomatoes (or tomato paste). Cook abt. 5 min. more, then remove
shrimp. Set aside and keep warm.

Measure liquid in which shrimp were boiled, allowing 2 1/2 c. for
each cup of rice. Add liquid to the pot with the tomato sauce.
Bring to the boil and add the rice. Stir for the first few minutes
to prevent sticking. Cook about 12 to 15 min. until the rice is
tender but has not absorbed all of the liquid. Add 2/3 of the
shrimp. Mix well. Remove the pot from the heat. Cover with a clean
towel and cover the towel with the lid. Let stand 5 to 10 min., until
all liquid is absorbed. Mold rice into a pyramid shape. Garnish
with remaining shrimp. Serves 6-10.

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