2 onions, chopped
1 cup celery, chopped
cup olive oil
1 cups rice, uncooked
1 pound deveined, shelled, cooked shrimp
1 8-ounce can tomato sauce
2 cups to 3 cups water
cup chopped parsley
Salt and pepper to taste
Saute onions and celery in cup olive oil. Add rice and saute. Add tomato sauce, salt, pepper, and water. Bring to a boil. Cook for 20 minutes in covered saucepan until the rice is soft and most of the water is absorbed. Add parsley and shrimp. Remove from heat and let stand covered for 10 minutes until all liquid absorbed.
Transfer to a serving dish and serve immediately. May be reheated in microwave if necessary.
Yield: 5 servings as an entree or 12 servings for a potluck
Source: Ann Hadgigeorge
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