|Shrimp||2 Pound (Fresh Or Frozen)|
|Olive oil||3 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bay leaf||1 , crushed|
|Diced celery||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||28 Ounce|
|Tomato sauce||7 1⁄2 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
Cook shrimp, shell and clean.
Heat oil and cook onion, bay leaf, celery, parsley and green pepper until tender.
Add rice and cook, stirring constantly, until lightly browned.
Add remaining ingredients except shrimp.
Cover and cook 30 minutes or until rice is tender.
If mixture becomes too dry add a little more water.
Add shrimp and cook 10 minutes more until they are heated through.