Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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