Rice With Shrimp
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||2 Tablespoon|
|Chopped tomatoes||2 Tablespoon|
|Clam juice||2 Cup (32 tbs)|
|Large shrimp||2 Pound, shelled and deveined|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Black pepper||1⁄4 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
Cook onion, celery, and tomatoes in oil in saucepan until onion is tender.
Blend in flour; add clam juice gradually.
Cook, stirring, until thickened.
Add remaining ingredients except rice; simmer for 15 to 20 minutes.
Remove bay leaf; serve with hot cooked rice.